KitchenAid Stand Mixer - An essential tool for mixing batter, doughs, and ganaches efficiently and with less effort.
Benchtop Convection Oven - Provides consistent, even baking and can be used for preparing the torte at lower temperatures to avoid overcooking.
High-Speed Food Processor - Ideal for chopping nuts, blending ganache ingredients, and preparing fillings quickly.
Silicone Baking Mat - Easily cleaned and used for evenly baking torte rounds without sticking.
Digital Scale - Precise measurements are crucial for baking, especially when dealing with delicate recipes like chocolate ganache.
Precision Cutting Board - For safely and accurately cutting ingredients like nuts for the torte.
Electric Hand Mixer - Useful for whipping ganache or making buttercream if needed.
Warming Tray - For gently reheating the ganache to a perfect serving temperature without curdling.
Precision Spatula - For folding ganache ingredients together without incorporating too much air, which could affect texture.
Pie Dish - Useful for baking and serving the torte if chosen as a pie version of this recipe.
Rubber Spatula - A must-have for combining and transferring ganache to the cake layers.
12 ounces shelled unsalted natural pistachios (untoasted; about 2 2/3 cups)
2 tablespoons sugar
2 large egg whites
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
6 large eggs, separated
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons (packed) golden brown sugar
2 cups heavy whipping cream
15 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Chopped pistachios
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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