Description
This Flourless Pistachio Cake with Chocolate Ganache is a rich and moist nut-based dessert perfect for special occasions or an indulgent treat. Made with pistachio and almond flours, it’s naturally gluten-free and enhanced with a luscious dark chocolate ganache topping and garnished with crunchy slivered pistachios for added texture and flavor.
Ingredients
Scale
Cake Ingredients
- 1 cup pistachio flour
- ½ cup almond flour
- ¾ cup sugar
- 4 large eggs
- ¼ cup unsalted butter, melted
- ¼ cup olive oil
- 1 teaspoon pistachio extract
- 1/8 teaspoon salt
Ganache Ingredients
- 1 cup dark chocolate, chopped
- ½ cup heavy cream
Garnish
- Slivered pistachios
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Prepare the Cake Batter: In a large bowl, whisk together the pistachio flour, almond flour, sugar, and salt until well combined. In a separate bowl, beat the eggs thoroughly, then add the melted butter, olive oil, and pistachio extract. Pour the wet ingredients into the dry and mix until you achieve a smooth, homogenous batter.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan before transferring it to a wire rack.
- Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes to melt the chocolate, then stir until the ganache is smooth and glossy. Allow it to cool slightly to thicken slightly but remain pourable.
- Assemble the Cake: Once the cake is completely cooled, pour the chocolate ganache evenly over the top, spreading it gently to the edges with a spatula. Garnish the ganache with slivered pistachios for a decorative and crunchy finish. Let the ganache set before serving.
Notes
- Use high-quality pistachio and almond flours for the best texture and flavor.
- The cake is gluten-free naturally due to the use of nut flours.
- Ensure the cake is fully cooled before adding ganache to avoid melting or sliding.
- For a dairy-free ganache, substitute heavy cream with full-fat coconut milk.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for a richer flavor.
