-
1
Preheat oven to 375F.
-
2
Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper.
-
3
Using on/off turns, finely chop 1 cup pistachios with flour in processor.
-
4
Using electric mixer, beat egg yolks with 1/3 cup sugar in large bowl until thick, about 4 minutes.
-
5
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
-
6
Gradually beat in remaining 1/3 cup sugar, continuing to beat until whites are stiff and glossy.
-
7
Fold half of whites into yolk mixture, then gently fold in half of pistachio mixture.
-
8
Fold in remaining pistachio mixture, then remaining whites.
-
9
Divide batter between prepared pans.
-
10
Bake until tester inserted into center of cakes comes out clean, about 15 minutes.
-
11
Cool cakes completely in pans on rack.
-
12
Run knife around edge of each pan to loosen cakes.
-
13
Invert cakes onto 9-inch-diameter cardboard rounds.
-
14
Tap sharply on work surface, if necessary, to release cakes from pans.
-
15
Peel off parchment.
-
16
Stir 1/3 cup water and sugar in heavy small saucepan over medium heat until sugar dissolves.
-
17
Add orange peel; simmer until translucent, about 12 minutes.
-
18
Cool.
-
19
Strain syrup into bowl; add orange juice and Grand Marnier and reserve.
-
20
Finely chop orange peel.
-
21
Blend ricotta cheese and powdered sugar in processor until very smooth, about 1 minute.
-
22
Transfer to large bowl.
-
23
Beat whipping cream and vanilla in medium bowl until firm peaks form.
-
24
Fold cream mixture into ricotta mixture in 2 additions.
-
25
Transfer 2 cups ricotta mixture to small bowl and reserve for frosting.
-
26
Stir chopped chocolate and chopped orange peel into remaining ricotta mixture for filling.
-
27
If necessary, chill frosting and filling until firm enough to spread.
-
28
Place 1 cake layer on platter; brush with half of reserved orange syrup.
-
29
Spread chocolate-ricotta filling evenly over.
-
30
Top with second cake layer.
-
31
Brush remaining orange syrup over.
-
32
Spread ricotta frosting over top and sides of cake.
-
33
Chill until frosting firms slightly, about 2 hours.
-
34
Gently press toasted pistachios onto frosting around sides of cake.
-
35
(Can be made 1 day ahead.
-
36
Cover with cake dome; keep chilled.)
-
37
Overlap strawberry slices in concentric circles atop cake.
-
38
Stir jam in small saucepan over medium-low heat until melted.
-
39
Brush melted jam over strawberries.
-
40
(Can be made 1 hour ahead.
-
41
Chill.)
