Pistachio Chocolate Torte
Yield
Ingredients
2 Tbsp Strong coffee
6 oz Semi-sweet chocolate
6 Tbsp Butter or margarine
3 Eggs
2/3 cup Sugar
1 tsp Vanilla
1/2 tsp Salt
1/2 cup Flour
1/2 cup American Pistachios, chopped
Instructions
Chocolate Glaze: Combine 3 tablespoons light corn syrup and 1 tablespoon butter or margarine. Bring to boil over medium-low heat; simmer 1 minute. Remove from heat and stir in 2 ounces chopped semi-sweet chocolate, 1 tablespoon coffee or water and 1/8 teaspoon ground cinnamon.
Combine coffee, chocolate and butter over low heat until melted; cool. Beat eggs, sugar, vanilla and salt 10 minutes on medium-high speed; gradually blend in cooled chocolate mixture. Combine flour and chopped pistachios. Carefully fold into chocolate batter. Spread in greased and cocoa or flour-dusted 9-inch round cake pan. Bake at 350 degrees F., for about 30 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; turn out and cool completely on wire rack. Dust with powdered sugar or spread top and sides with Chocolate Glaze and sprinkle with remaining coarsely chopped pistachios. Chill.
