Chocolate-Pistachio Torte

Chocolate-Pistachio Torte

By Emma Wozniak
0:15 To Prep
1:00 To Cook
10 Servings
Average Rating
Difficulty Medium

This fudgy cake is truly a home run! With pistachios in the batter and on top, it is delicious and an impressive twist to a standard chocolate cake.


  • 1/2 Cup unsalted butter chopped
  • 350 g chocolate, coarsely chopped
  • 1 1/4 Cup castor sugar
  • 1 tsp pure vanilla extract
  • 2 Eggs, large
  • 1/2 cup Buttermilk
  • 1 Cup shelled, unsalted pistachios, coarsely chopped
  • 1 Cup Plain flour (Gluten free optional)
  • 1/2 tsp Salt
  • 1/4 tsp baking powder
  • 1/2 Cup heavy cream

Step 1

Make cake: Preheat oven to 170 degrees.

Step 2

Lightly grease Round Silicone Cake Pan

Step 3

In a large mixing bowl melt butter and 230g chocolate in microwave in 30 second blasts, stirring frequently.

Step 4

Whisk in sugar and vanilla, then eggs, buttermilk, and ¾ cup of pistachios.

Step 5

Add flour, salt and baking powder and mix until just combined then pour batter into Round Pan.

Step 6

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 55-60 minutes.

Step 7

Let cool completely in pan, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).

Step 8

Make ganache: In a small saucepan, bring cream to a simmer; remove from heat.

Step 9

Add 120g chocolate, and let stand 5 minutes; whisk until smooth, then let cool

Step 10

Set cake on a serving platter; Pour ganache onto center of cake; spread evenly over the top and down the sides. Let set, about 30 minutes.

Step 11

Sprinkle top with left over pistachios.

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