Godiva Pistachio Torte

Instructions

Make the torte——————–

Preheat the oven to 300f

Spread pistachios in a single layer in shallow-sided pan and toast for 12 to 15 minutes or until their skins begin to loosen

Make sure that the nuts don?

T brown

Increase oven temperature to 325f

Butter and flour 9-inch springform pan

Place toasted pistachios and flour in food processor and process until medium-fine

Set aside

Place egg yolks and half of the sugar in mixing bowl and beat until thick and light, using electric mixer at high speed

Transfer yolk mixture to a small bowl

Place egg whites, cream of tartar and salt in mixing bowl

Beat until the whites form soft peaks, using electric mixer at high speed

Gradually add remaining sugar and beat until stiff peaks form

Pour yolk mixture over beaten whites and sprinkle with rose water and grated zest

Sprinkle one-third of the pistachio mixture on top and gently fold until partially combined

Sprinkle in another third and fold partially again

Sprinkle in the remaining pistachio mixture and fold until evenly combined

Spread in prepared pan, mounding the batter in the center

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

Cool in pan on wire rack

Make the ganache——————–

Heat cream in saucepan over medium heat until simmering

Remove from the heat and stir in chocolate until melted and smooth

Stir in cognac and let cool

Assembly———————-

Slice cooled torte in half and spread jam between the layers

Assemble layers and frost entire torte with ganache, smoothing the surface with an offset metal spatula

Garnish with sugared pistachios

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