CHOCOLATE-PISTACHIO TORTE WITH WARM CHOCOLATE GANACHE

Chocolate-Pistachio Torte with Warm Chocolate Ganache image

Provided by Gabrielle Hamilton

Categories Cake Food Processor Mixer Chocolate Dessert Bake Christmas Thanksgiving Pistachio Fall Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 15

Ingredients

Pistachio paste
12 ounces shelled unsalted natural pistachios (untoasted; about 2 2/3 cups)
2 tablespoons sugar
2 large egg whites
Torte
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
6 large eggs, separated
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons (packed) golden brown sugar
Ganache
2 cups heavy whipping cream
15 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Chopped pistachios

Steps:

For pistachio paste:
Finely grind nuts and sugar in processor. Add egg whites and blend well. DO AHEAD Can be made 3 days ahead. Transfer to small bowl, cover, and refrigerate.
For torte:
Preheat oven to 350°F. Butter 8-inch-diameter springform pan. Line pan bottom with parchment paper; butter paper. Place chocolate in medium metal bowl set over saucepan of simmering water and stir until chocolate is melted and smooth. Remove from over water. Cool chocolate to lukewarm.
Measure 1/3 cup pistachio paste and transfer to small bowl (cover and reserve for another use). Place remaining pistachio paste in large bowl; add butter. Using electric mixer, beat until blended. Beat in egg yolks, then melted chocolate. Using clean dry beaters, beat egg whites with salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until firm peaks form. Sift brown sugar over and fold in. Using flexible rubber spatula, fold egg-white mixture into chocolate mixture in 4 additions; transfer batter to prepared pan.
Bake torte until center is slightly puffed and tester inserted into center comes out with some batter still attached, about 1 hour. Cool torte completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover and let stand at room temperature.
For ganache:
Bring cream to simmer in small saucepan. Remove from heat; add chocolate and whisk until smooth. DO AHEAD Can be made 1 day ahead. Chill. Rewarm before using.
Cut torte into wedges; place on plates. Pour warm ganache over. Sprinkle with pistachios and serve.