chocolate-pistachio torte Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in 30-second intervals until smooth. Allow to cool slightly.

Mix Eggs and Sugar

In a separate mixing bowl, whisk together the granulated sugar and large eggs until pale and fluffy. Stir in the vanilla extract.

Combine Mixtures

Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly to combine. Sift in the all-purpose flour and salt, folding gently until just combined.

Add Pistachios

Fold in the chopped pistachios until evenly distributed throughout the batter.

Bake the Torte

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool and Serve

Allow the torte to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, dust with powdered sugar before serving.