Godiva Pistachio Torte
Indulge in the decadent elegance of a Godiva Pistachio Torte, a dessert masterpiece that blends rich, velvety Godiva dark chocolate with the nutty crunch of finely chopped pistachios. This indulgent torte achieves the perfect balance of fudgy, melt-in-your-mouth texture and sophisticated flavor, making it an irresistible treat for chocolate lovers and pistachio enthusiasts alike. With just 20 minutes of prep time and a baked-to-perfection finish, this recipe is surprisingly approachable for such an impressive dessert. A light dusting of powdered sugar and a sprinkle of crushed pistachios add a stunning flourish, while a dollop of whipped cream takes each bite over the top. Perfect for special occasions or as a luxurious way to satisfy your sweet tooth, this chocolate pistachio torte is guaranteed to leave everyone at the table asking for seconds.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams Godiva dark chocolate (chopped)
- 180 grams granulated sugar
- 4 pieces large eggs
- 1 teaspoon vanilla extract
- 100 grams all-purpose flour
- 1 pinch fine sea salt
- 100 grams shelled pistachios (unsalted, finely chopped)
- 15 grams powdered sugar (for dusting)
- 120 ml heavy cream (optional, for serving)
- 20 grams crushed pistachios (for garnish, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a heatproof bowl set over a pot of simmering water, melt the butter and Godiva dark chocolate together. Stir occasionally until smooth and well combined. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy, about 2 minutes. Stir in the vanilla extract.
Gently fold the melted chocolate mixture into the egg and sugar mixture until evenly combined.
Sift the all-purpose flour and sea salt into the batter. Fold gently until just combined—do not overmix.
Fold in the finely chopped pistachios until evenly distributed throughout the batter.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain a fudgy texture.
Remove the torte from the oven and let it cool in the pan for 10 minutes before running a knife around the edges. Release the springform ring and transfer the torte to a wire rack to cool completely.
Before serving, dust the top of the torte lightly with powdered sugar. Optionally, garnish with additional crushed pistachios for extra flair.
Serve slices with a dollop of whipped heavy cream for a luscious finish. Enjoy your decadent Godiva Pistachio Torte!
Nutrition Facts
Calories |
4785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.5 g | 424% | |
| Saturated Fat | 165.5 g | 828% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1256 mg | 419% | |
| Sodium | 534 mg | 23% | |
| Total Carbohydrate | 433.3 g | 158% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 307.5 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 471 mg | 36% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2711 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
