chocolate-pistachio torte

the goods:

1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
8 ounces semisweet chocolate, coarsely chopped
1 and 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup buttermilk
3/4 cup shelled, unsalted pistachios, coarsely chopped

ganache:
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
1/4 cup shelled unsalted pistachios



Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.

In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.

Pour batter into prepared pan. Bake until toothpick inserted in center comes out with a few moist crumbs attached, 55 to 60 minutes. Let cool in pan, 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, let cool completely.



While cake is cooling, make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 5 minutes.

Set cake on a serving platter. Pour ganache onto center of cake; spread evenly over the top and let run down sides. Let set, about 30 minutes. Sprinkle top with pistachios.

flourless chocolate torte

the goods:

unsalted butter, room temperature, for baking pan
1 pound semisweet chocolate, coarsely chopped
6 large eggs, room temperature
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons prepared coffee (We don't drink coffee in my home, so for those who are against it, decaf coffee works as well. You won't taste it in the dessert at all, but coffee brings out the flavor in chocolate unlike anything else.)
1/2 cup heavy whipping cream, plus more for serving

Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (on the outside to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for later.

In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature.



In a medium bowl, beat whipping cream until it forms soft peaks.

In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and coffee until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.

Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan and smooth top.



Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 35 minutes.

Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side of springform. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream.



For homemade whipped cream, whip 1 cup cream with 1 tablespoon sugar and 1 teaspoon vanilla. Add more sugar to taste for your desired sweetness level.