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Chocolate-Pistachio Torte
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| With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy. Prep Time 15 minutes Total Time 2 hours, plus cooling Yield Serves 10 Ingredients For The Cake | |
| 1/2 cup (1 stick) | unsalted butter, cut into small pieces, plus more for pan |
| 1 cup | all-purpose flour,, (spooned and leveled), plus more for pan |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | baking powder |
| 8 ounces | semisweet chocolate, coarsely chopped |
| 1 1/4 cups | sugar |
| 1 teaspoon | pure vanilla extract |
| 2 large | eggs |
| 1/2 cup | low-fat buttermilk |
| 3/4 cup | shelled, unsalted pistachios, coarsely chopped |
| For The Chocolate Ganache And Topping | |
| 1/2 cup | heavy cream |
| 4 ounces | semisweet chocolate, coarsely chopped |
| 1/4 cup | shelled unsalted pistachios, coarsely chopped |
Directions
. Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
. In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
. Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.
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