Chocolate Torte Recipe
Crushed Pistachios, Cherry Cassis Glaze, House-Made Whipped Cream
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Ingredients
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Chocolate Torte
Cherry Cassis Glaze
House-Made Whipped Cream
Crushed Pistachios
Method
Chocolate Torte
- 1
Melt the Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Prepare the Batter
In another bowl, whisk together the granulated sugar and eggs until thick and pale. Stir in the melted chocolate mixture, followed by the all-purpose flour, vanilla extract, and a pinch of salt. Mix until just combined.
- 3
Bake the Torte
Preheat the oven to 180°C (350°F). Grease a round cake pan and pour the batter into it. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Cherry Cassis Glaze
- 4
Cook the Cherry Glaze
In a saucepan, combine the fresh cherries, cherry juice, crème de cassis, and granulated sugar. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally.
- 5
Thicken the Glaze
In a small bowl, mix the cornstarch with water to create a slurry. Stir this mixture into the cherry sauce and cook for an additional 2-3 minutes until thickened. Remove from heat and let cool.
House-Made Whipped Cream
- 6
Whip the Cream
In a large bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form. Be careful not to over-whip.
Crushed Pistachios
- 7
Crush the Pistachios
Using a food processor or a rolling pin, crush the shelled pistachios until they are coarsely chopped. Set aside for garnish.