Pistachio
Chocolate Torte
- 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 over
low heat until melted; cool. Beat eggs, sugar, vanilla and salt
10 minutes on medium-high speed; gradually blend in cooled chocolate
mixture. Combine flour and finely chopped pistachios; carefully
fold into chocolate batter. Spread in greased and cocoa or flour-dusted
9-inch round cake pan.
- Bake at 350°F
(175°C) for about 30 minutes or
until wooden pick inserted near center comes out clean. Cool
10 minutes before removing from pan. Cool completely on wire
rack. Spread top and sides with Chocolate Glaze; sprinkle coarsely
chopped pistachios around top edge of torte. Chill.
- Chocolate Glaze:
Combine light corn syrup with butter. Bring to a boil over medium-low
heat; simmer for 1 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 tablespoons
warm water and 1/2 teaspoon instant coffee.
Recipe and photograph provided courtesy
of the California Pistachio Commission.
