MoniqueS
Veteran
- Joined
- 9 Sep 2013
- Local time
- 7:36 PM
- Messages
- 91
- Location
- Ontario, Canada
- Website
- youngandpennywise.tumblr.com
I got this Italian Pistachio Torte recipe from my mom. It is a pretty regular staple when entertaining. I love just eating the leftover filling.
1 2/3 cup sugar
¾ cup butter, softened
1 tsp vanilla
3 eggs
1 ¾ cup all-purpose four
¾ tsp baking powder
2/3 cup milk
½ cup toasted pistachio nuts
1 ½ cup ricotta cheese
¾ cup powdered sugar
1/3 cup miniature semisweet chocolate chips
3 tbsp milk
1 ½ tsp vanilla
¼ cup semisweet miniature chocolate chips
1 tbsp butter
1 tbsp corn syrup
1 tsp hot water
Heat oven to 325 degrees F. Grease and flour loaf pan 9”X5”X3”. Beat sugar, ¾ cup butter, 1 tsp vanilla and the eggs in a large bowl on low speed 30 sec. scraping the bowl constantly. Beat on high speed 5 min, scraping bowl occasionally. Beat in flour and baking powder alternately with 2/3 cup milk on low speed. Fold 1/3 cup of the pistachio nuts into butter. Spread batter in pan.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 20 min: remove from pan. Cool completely on wire rack. Split cake horizontally to make 3 layers.
Mix ricotta cheese, powdered sugar, 1/3 cup chocolate chips, 3 tbsp milk and 1 ½ tsp vanilla. Spread ricotta mixture over bottom and middle cake layers; stack layers. Add top cake layer.
Heat ¼ chocolate chips, 1 tbsp butter, and the corn syrup in 1-quart saucepan over low heat. Stir in water. Spread chocolate mixture over top of torte. Sprinkle with remaining pistachio nuts. Let stand until chocolate mixture is firm. 10 servings.
1 2/3 cup sugar
¾ cup butter, softened
1 tsp vanilla
3 eggs
1 ¾ cup all-purpose four
¾ tsp baking powder
2/3 cup milk
½ cup toasted pistachio nuts
1 ½ cup ricotta cheese
¾ cup powdered sugar
1/3 cup miniature semisweet chocolate chips
3 tbsp milk
1 ½ tsp vanilla
¼ cup semisweet miniature chocolate chips
1 tbsp butter
1 tbsp corn syrup
1 tsp hot water
Heat oven to 325 degrees F. Grease and flour loaf pan 9”X5”X3”. Beat sugar, ¾ cup butter, 1 tsp vanilla and the eggs in a large bowl on low speed 30 sec. scraping the bowl constantly. Beat on high speed 5 min, scraping bowl occasionally. Beat in flour and baking powder alternately with 2/3 cup milk on low speed. Fold 1/3 cup of the pistachio nuts into butter. Spread batter in pan.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 20 min: remove from pan. Cool completely on wire rack. Split cake horizontally to make 3 layers.
Mix ricotta cheese, powdered sugar, 1/3 cup chocolate chips, 3 tbsp milk and 1 ½ tsp vanilla. Spread ricotta mixture over bottom and middle cake layers; stack layers. Add top cake layer.
Heat ¼ chocolate chips, 1 tbsp butter, and the corn syrup in 1-quart saucepan over low heat. Stir in water. Spread chocolate mixture over top of torte. Sprinkle with remaining pistachio nuts. Let stand until chocolate mixture is firm. 10 servings.