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1
Finely grind nuts and sugar in processor.
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2
Add egg whites and blend well.
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3
DO AHEAD Can be made 3 days ahead.
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4
Transfer to small bowl, cover, and refrigerate.
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5
Preheat oven to 350F.
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6
Butter 8-inch-diameter springform pan.
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7
Line pan bottom with parchment paper; butter paper.
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8
Place chocolate in medium metal bowl set over saucepan of simmering water and stir until chocolate is melted and smooth.
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9
Remove from over water.
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10
Cool chocolate to lukewarm.
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11
Measure 1/3 cup pistachio paste and transfer to small bowl (cover and reserve for another use).
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12
Place remaining pistachio paste in large bowl; add butter.
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13
Using electric mixer, beat until blended.
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14
Beat in egg yolks, then melted chocolate.
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15
Using clean dry beaters, beat egg whites with salt in another large bowl until soft peaks form.
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16
Gradually add 2 tablespoons sugar, beating until firm peaks form.
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17
Sift brown sugar over and fold in.
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18
Using flexible rubber spatula, fold egg-white mixture into chocolate mixture in 4 additions; transfer batter to prepared pan.
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19
Bake torte until center is slightly puffed and tester inserted into center comes out with some batter still attached, about 1 hour.
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20
Cool torte completely in pan on rack.
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21
DO AHEAD Can be made 1 day ahead.
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22
Cover and let stand at room temperature.
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23
Bring cream to simmer in small saucepan.
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24
Remove from heat; add chocolate and whisk until smooth.
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25
DO AHEAD Can be made 1 day ahead.
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26
Chill.
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27
Rewarm before using.
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28
Cut torte into wedges; place on plates.
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29
Pour warm ganache over.
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30
Sprinkle with pistachios and serve.
