Chocolate Torte Recipe

Preparation Steps

1. 1

   Make the Chocolate Torte

   Preheat the oven to 180°C (350°F). Grease and line a round cake pan.

2. 2

   Melt dark chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth and remove from heat.

3. 3

   In a mixing bowl, whisk together sugar and eggs until light and fluffy.

4. 4

   Gradually add the melted chocolate mixture to the egg mixture, stirring continuously.

5. 5

   Sift in the flour and salt, and fold gently until combined.

6. 6

   Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.

7. 7

   Prepare the White Chocolate Ganache

   In a saucepan, heat the heavy cream until just simmering. Pour over chopped white chocolate in a bowl.

8. 8

   Let sit for 5 minutes, then stir until smooth. Allow to cool slightly before using.

9. 9

   Make the Espresso Ice Cream

   In a saucepan, combine milk, sugar (100g), and espresso. Heat until sugar dissolves, then cool.

10. 10

    Churn in an ice cream maker according to manufacturer's instructions until thick and creamy. Freeze until firm.

11. 11

    Prepare the Candied Pistachios

    In a saucepan, combine water and pistachios. Bring to a boil, then add sugar and stir until dissolved.

12. 12

    Cook until the mixture thickens, then spread pistachios on a baking sheet to cool.