Bittersweet Chocolate-pistachio-macadamia Nut Torte Recipe
chocolate ganache, white chocolate crème anglaise
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Ingredients
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Torte
Chocolate Ganache
White Chocolate Crème Anglaise
Method
Torte Preparation
- 1
Melt Chocolate and Butter
In a double boiler, melt the chopped bittersweet chocolate and unsalted butter together until smooth. Remove from heat and let cool slightly.
- 2
Mix in Sugar and Eggs
Whisk in the granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition.
- 3
Add Dry Ingredients
Sift in the flour and fold in the chopped pistachios and macadamia nuts. Mix until just combined.
- 4
Bake the Torte
Preheat the oven to 175°C (350°F). Pour the batter into a greased round cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Chocolate Ganache Preparation
- 5
Prepare Ganache
In a small saucepan, heat heavy cream until just simmering. Pour over chopped bittersweet chocolate in a bowl. Let sit for a couple of minutes, then stir until smooth.
- 6
Pour Ganache Over Torte
Once the torte has cooled, pour the ganache evenly over the top, allowing it to drip down the sides. Let it set at room temperature.
White Chocolate Crème Anglaise Preparation
- 7
Heat Cream and Milk
In a saucepan, combine heavy cream and whole milk. Heat over medium heat until just below boiling.
- 8
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until light and creamy.
- 9
- 10
Thicken the Sauce
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the chopped white chocolate until melted and smooth.
