Chocolate Ganache Torte Recipe

Prepare the Torte Batter

Preheat your oven to 350°F (175°C). Melt the dark chocolate and unsalted butter together in a double boiler or microwave. In a mixing bowl, whisk together the sugar and eggs until light and fluffy. Gradually mix in the melted chocolate mixture, followed by the vanilla extract. Fold in the flour until just combined.

Bake the Torte

Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes until set. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Ganache

In a saucepan, heat the heavy cream until just boiling. Pour over the remaining chopped dark chocolate and let sit for a few minutes. Stir until smooth. Pour the ganache over the cooled torte and let it set.

Prepare the Gelato Mixture

In a blender, combine pistachios, milk, heavy cream, sugar, vanilla extract, and salt. Blend until smooth. Strain the mixture through a fine mesh sieve to remove any solids.

Chill and Churn

Chill the mixture in the refrigerator for at least 2 hours. Once chilled, churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze

Transfer the gelato to an airtight container and freeze for at least 4 hours before serving.

Toast the Coconut

Preheat the oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, stirring occasionally, until golden brown.