Wednesday, February 26, 2014

CHOCOLATE PISTACHIO TORTE




Resipi Martha Stewart selalunya tidak mengecewakan. Kalau terasa hendak sesuatu bercokolat dan hendakkan dalam kuantiti yang kecil torte ini memang sesuai. Kek yang rendah dan padat dengan cokolat dan pistaccio..Boleh digantikan pistaccio dengan kekacang lain seperti badan, hazel nut, walnut mahupun peca. Cokolat ganache menambahkan kenakkan torte ini.

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

FOR THE CHOCOLATE GANACHE AND TOPPING
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
1/4 cup shelled unsalted pistachios, coarsely chopped

DIRECTIONS

Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed 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 a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).

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 6 minutes.


Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.

3 comments:

Rosdi Eunos said...

Hmmm ini beautiful sin nih... hehehe...

Rosdi Eunos said...

Hari ni bila I browse my old entries, I saw some comments that you posted in my entries... don't know why I couldn't view it before... had to get help from friend in singapore to align everything so that it will be in order... terkilan about the beautiful blogger award, as well as some enquiries on the recipes and ingredients.. phew! Anyway, glad to know that you're still actively updating your blog. It became awesome that I could use some of the recipes to inspire my daily cooking...

Paty's Kitchen - Cook with passion. said...

Ha..ha...thanks Eunos..cooking and baking are what am passionate about...in fact am addicted to baking lately...maust bake and must try new things...yeah thanks for the support and encouragement..i will definitely continue..this field...hey i love your rendang..very tempting...

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