Pistachio Fudge Torte
Indulge in the luxurious decadence of a Pistachio Fudge Torte, a stunning dessert that combines rich dark chocolate with the nutty elegance of pistachios. This recipe layers a moist, fudge-like chocolate base with a velvety whipped pistachio cream, enhanced by a subtle hint of white chocolate. Topped with a glossy dark chocolate ganache and a sprinkle of chopped pistachios, this torte is as visually impressive as it is delectable. Perfect for special occasions or an indulgent treat, this easy-to-follow recipe is ready in just under two hours, including chill time, and serves eight. Satisfy your craving for a show-stopping dessert that balances sweetness and texture with every bite!
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 200 grams Dark chocolate (70% cocoa)
- 150 grams Granulated sugar
- 4 pieces Large eggs
- 120 grams All-purpose flour
- 150 grams Pistachio paste
- 120 milliliters Heavy cream
- 50 grams Powdered sugar
- 100 grams White chocolate
- 120 milliliters Heavy cream (for ganache)
- 100 grams Dark chocolate (for ganache)
- 50 grams Chopped pistachios
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round springform pan with parchment paper.
In a heatproof bowl, melt the butter and dark chocolate together over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
In a mixing bowl, whisk together the granulated sugar and eggs until pale and frothy, about 2-3 minutes.
Slowly fold the melted chocolate mixture into the egg mixture until fully combined.
Sift in the flour and gently fold until just incorporated. Be careful not to overmix.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool completely in the pan.
For the pistachio cream, combine the pistachio paste, heavy cream, and powdered sugar in a mixing bowl. Whip until light and fluffy.
Melt the white chocolate gently over a double boiler or in the microwave in 20-second intervals. Let cool slightly, then fold it into the pistachio cream mixture.
Spread the pistachio cream evenly over the cooled chocolate torte and refrigerate for at least 1 hour to set.
To make the ganache, heat the heavy cream for ganache in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the dark chocolate. Let sit for 1-2 minutes, then stir until smooth and glossy.
Pour the ganache over the chilled pistachio layer, spreading evenly to the edges. Sprinkle chopped pistachios on top for garnish.
Refrigerate the torte for another hour or until the ganache is set. Slice and serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 80% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 47.2 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 600 mg | 13% | |
*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.
