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Pistachio Chocolate Torte recipe

A decadent chocolate and coffee flavoredtorte laced with chopped pistachios and covered with a rich chocolateglaze.

Recipe: Pistachio ChocolateTorte

2 tablespoons strong coffee, (*see note)
6 ounces semi-sweet chocolate
1/2 cup butter or margarine
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour
1/4 cup shelled pistachio nuts, finely chopped
Chocolate Glaze:
3 tablespoons light corn syrup
1 tablespoon butter or margarine
2 ounces semi-sweet chocolate, chopped
1 tablespoon water
1/8 teaspoon ground cinnamon

  • Combine coffee, chocolate and butter overlow heat until melted; cool. Beat eggs, sugar, vanilla and salt10 minutes on medium-high speed; gradually blend in cooled chocolatemixture.
  • Combine flour and finely chopped pistachios;carefully fold into chocolate batter. Spread in greased and cocoaor flour-dusted 9-inch round cake pan.
  • Bake at 350°F (175°C) for about30 minutes or until wooden pick inserted near center comes outclean. Cool 10 minutes before removing from pan. Cool completelyon wire rack. Spread top and sides with Chocolate Glaze; sprinklecoarsely chopped pistachios around top edge of torte. Chill.
  • Chocolate Glaze: Combine light corn syrupwith butter. Bring to a boil over medium-low heat; simmer for1 minute. Remove from heat and stir in chopped semi-sweet chocolate,water and cinnamon. Makes 1/2 cup.

    Makes 8 to 10 servings.

    *For quick strong coffee combine 2 tablespoonswarm water and 1/2 teaspoon instant coffee.

    Recipe and photograph provided courtesyof the California Pistachio Commission.

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    1 Comment


    Get this all-star, easy-to-follow Pistachio, Cherry and Chocolate Tart recipe from Giada De Laurentiis.

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