Godiva Pistachio Torte

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 1 1/2 cups shelled unsalted pistachio nuts
• 1/4 cup cake flour
• 6 large egg yolks, at room temperature
• 3/4 cup sugar, divided
• 7 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1 pinch salt
• 1 teaspoon rose water
• 1/2 teaspoon grated lemon, zest of
• 3/4 cup heavy cream
• 5 (1 1/2 ounce) godiva dark chocolate bars, chopped
• 1 tablespoon cognac
• 1/2 cup rose petal jam or 1/2 cup raspberry jelly or 1/2 cup apricot preserves
• sugared pistachios

Recipe

• 1 make the torte--------------------.
• 2 preheat the oven to 300°f.
• 3 spread pistachios in a single layer in shallow-sided pan and toast for 12 to 15 minutes or until their skins begin to loosen.
• 4 make sure that the nuts don?
• 5 t brown.
• 6 increase oven temperature to 325°f.
• 7 butter and flour 9-inch springform pan.
• 8 place toasted pistachios and flour in food processor and process until medium-fine.
• 9 set aside.
• 10 place egg yolks and half of the sugar in mixing bowl and beat until thick and light, using electric mixer at high speed.
• 11 transfer yolk mixture to a small bowl.
• 12 place egg whites, cream of tartar and salt in mixing bowl.
• 13 beat until the whites form soft peaks, using electric mixer at high speed.
• 14 gradually add remaining sugar and beat until stiff peaks form.
• 15 pour yolk mixture over beaten whites and sprinkle with rose water and grated zest.
• 16 sprinkle one-third of the pistachio mixture on top and gently fold until partially combined.
• 17 sprinkle in another third and fold partially again.
• 18 sprinkle in the remaining pistachio mixture and fold until evenly combined.
• 19 spread in prepared pan, mounding the batter in the center.
• 20 set the pan on the middle rack of the oven and bake for 45 to 50 minutes or until a wooden toothpick inserted in center comes out clean.
• 21 cool in pan on wire rack.
• 22 make the ganache--------------------.
• 23 heat cream in saucepan over medium heat until simmering.
• 24 remove from the heat and stir in chocolate until melted and smooth.
• 25 stir in cognac and let cool.
• 26 assembly----------------------.
• 27 slice cooled torte in half and spread jam between the layers.
• 28 assemble layers and frost entire torte with ganache, smoothing the surface with an offset metal spatula.
• 29 garnish with sugared pistachios.