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1
Make the torte--------------------.
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2
Preheat the oven to 300F.
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3
Spread pistachios in a single layer in shallow-sided pan and toast for 12 to 15 minutes or until their skins begin to loosen.
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4
Make sure that the nuts don?
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5
t brown.
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6
Increase oven temperature to 325F.
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7
Butter and flour 9-inch springform pan.
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8
Place toasted pistachios and flour in food processor and process until medium-fine.
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9
Set aside.
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10
Place egg yolks and half of the sugar in mixing bowl and beat until thick and light, using electric mixer at high speed.
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11
Transfer yolk mixture to a small bowl.
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12
Place egg whites, cream of tartar and salt in mixing bowl.
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13
Beat until the whites form soft peaks, using electric mixer at high speed.
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14
Gradually add remaining sugar and beat until stiff peaks form.
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15
Pour yolk mixture over beaten whites and sprinkle with rose water and grated zest.
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16
Sprinkle one-third of the pistachio mixture on top and gently fold until partially combined.
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17
Sprinkle in another third and fold partially again.
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18
Sprinkle in the remaining pistachio mixture and fold until evenly combined.
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19
Spread in prepared pan, mounding the batter in the center.
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20
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.
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21
Cool in pan on wire rack.
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22
Make the ganache--------------------.
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23
Heat cream in saucepan over medium heat until simmering.
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24
Remove from the heat and stir in chocolate until melted and smooth.
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25
Stir in Cognac and let cool.
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26
Assembly----------------------.
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27
Slice cooled torte in half and spread jam between the layers.
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28
Assemble layers and frost entire torte with ganache, smoothing the surface with an offset metal spatula.
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29
Garnish with sugared pistachios.
