Chef Chuck's Chocolate Pistachio Torta

Pistacchio Torta al Cioccolato




An elegant light Italian Chocolate ricotta torta, layered with a creamy pistachio mascarpone filling, topped with a shiny ganache.


Chocolate Pistachio Torta
Torta
3 cups whole milk ricotta
4 eggs
1 1/4 cup sugar
2 teaspoons vanilla
2 tablespoons flour
2/3 cup unsweetened cocoa powder
pinch of salt

Cream Filling
2 egg yolks
2 tablespoons sugar
8 ounces mascarpone cheese
1 teaspoon vanilla
1/2 cup heavy cream
1/2 cup pistachios, finely chopped
pinch of salt


Ganache
1 cup semi sweet chocolate chips
1/2 cup heavy cream
1/2 tablespoon butter


Torta
Separate eggs, in a mixer combine ricotta and egg yolks till creamy. Add sugar and vanilla, scrape down, on low speed add flour, cocoa, and a pinch of salt. In a separate bowl, beat egg whites till stiff and fold into batter. Butter two 9 inch pans, fill evenly and bake at 350 degrees for 20 minutes or until tooth pick comes out clean. Cool on a rack.
Cream Filling
In a mixer beat egg yolks and sugar till creamy, then add mascarpone one spoonful at a time. Add vanilla, pistachios and salt. In a separate bowl beat heavy cream till stiff, fold into ricotta mixture.Spread filling between the two layers, refrigerate torta.
Ganache
Using a double boiler heat chocolate, cream and butter stirring till smooth. Place in refrigerator for 15 minutes. Spread on cake and let the chocolate drip down the sides. Sprinkle pistachios on top of the torta. Refrigerate, when chocolate is set, it's ready to serve. Store this torta in the refrigerator.