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Chocolate-Pistachio Torte with Warm Chocolate Ganache

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 3 hr
Category: Desserts Sub Category: Other

what you need
  • Pistachio Paste:
  • 12 oz. shelled unsalted natural pistachios (untoasted; about 2 2/3 cups)
  • 2 Tbsp. sugar
  • 2 large egg whites
  • Torte:
  • 12 oz. bittersweet (not unsweetened) or semi-sweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 6 large eggs, separated
  • 1/4 tsp. salt
  • 2 Tbsp. sugar
  • 2 Tbsp. (packed) golden brown sugar
  • Ganache:
  • 2 cups heavy whipping cream
  • 15 oz. bitter-sweet (not unsweetened) or semi-sweet chocolate, chopped
  • Chopped pistachios
make it
Pistachio paste:
Finely grind nuts and sugar in processor. Add egg whites and blend well. (Can be made 3 days ahead. Transfer to small bowl and keep covered in refrigerator).

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 (can be made 1 day ahead. Cover and let stand at room temperature).

Bring cream to simmer in small saucepan. Remove from heat; add chocolate and whisk until smooth. (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.
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