If you love rich, nutty flavors layered with luxurious chocolate, you are going to adore this Flourless Pistachio Cake with Chocolate Ganache Recipe. This cake is a delightful celebration of pistachios’ natural earthiness combined with a silky, decadent ganache that feels like a hug in dessert form. Without any flour, it’s naturally dense and moist, showcasing the wonderful textures and tastes of finely ground pistachios. It’s simple yet sophisticated, perfect for impressing friends, treating yourself, or enjoying an elegant dessert after any meal.
Ingredients You’ll Need
These ingredients are straightforward but essential to create the perfect balance of flavor, texture, and color in this Flourless Pistachio Cake with Chocolate Ganache Recipe. Each element is thoughtfully chosen to enhance the nutty richness and smooth finish.
- 1 1/2 cups pistachio nuts (unsalted, shelled): The star ingredient, ground finely to give the cake its moist, dense texture and distinctive flavor.
- 1 cup sugar: Balances the nuttiness with sweetness and helps achieve a tender crumb.
- 1/2 tsp baking powder: Provides just enough lift for a light feel without compromising the cake’s natural density.
- 1/2 tsp salt: Enhances all flavors and balances the sweetness perfectly.
- 4 large eggs: Bind the ingredients together and contribute to the cake’s rich texture.
- 1/2 cup unsalted butter, melted: Adds moistness and a velvety mouthfeel.
- 1 tsp vanilla extract: Brings out the warm aromatic notes that complement the pistachios beautifully.
- 8 oz (225 g) semisweet or bittersweet chocolate, chopped: For the ganache that tops the cake with silky, indulgent chocolate goodness.
- 1/2 cup heavy cream: Creates a luscious ganache that sets perfectly on the cake.
- 2 tbsp unsalted butter: Gives the ganache a glossy finish and smooth texture.
How to Make Flourless Pistachio Cake with Chocolate Ganache Recipe
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing it and lining the bottom with parchment paper. This ensures the cake releases easily and maintains its beautiful shape.
Step 2: Grind the Pistachios
Using a food processor, grind the pistachios into a fine powder much like almond meal. Add sugar, baking powder, and salt, then pulse just enough to combine everything evenly. This mixture not only provides the cake’s body but also infuses it with the vibrant green color of pistachios.
Step 3: Make the Batter
Whisk the eggs, melted butter, and vanilla extract in a large bowl until smooth and well combined. Then gently fold in the pistachio mixture until you have a luscious batter that promises a moist, nutty crumb without any flour.
Step 4: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, revealing that perfect, dense yet tender texture. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Step 5: Prepare the Chocolate Ganache
While the cake cools, start your ganache by heating the heavy cream in a small saucepan just until it begins to simmer—that gentle heat ensures silky smoothness. Remove from heat and add the chopped chocolate and butter. Stir until the mixture is glossy and fully combined, ready to pour.
Step 6: Assemble the Cake
Once the cake has completely cooled, lovingly pour the ganache over the top, letting it cascade down the sides. Allow it to set for about 15 minutes; this creates that irresistible, glossy finish that makes the cake so inviting.
How to Serve Flourless Pistachio Cake with Chocolate Ganache Recipe
Garnishes
To elevate your presentation, sprinkle crushed pistachios over the ganache for extra crunch and a pop of fresh color. A dusting of powdered sugar or edible gold leaf can add a bit of flair for special occasions. Fresh berries like raspberries or strawberries also make wonderful companions to balance the richness.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream to lighten each bite. A cup of strong coffee or a glass of dessert wine complements the nutty and chocolate flavors perfectly for a complete dessert experience.
Creative Ways to Present
For a festive touch, serve individual slices on elegant plates with a drizzle of extra ganache or a reduction of berry sauce. You could also cut the cake into small squares, perfect for serving at parties or as a refined afternoon treat alongside tea.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Flourless Pistachio Cake with Chocolate Ganache Recipe refrigerated, covered tightly to maintain moisture and prevent the ganache from drying out. It will stay delicious for up to 4 days, making it a wonderful make-ahead treat.
Freezing
If you want to enjoy this cake later, wrap it well in plastic wrap and foil to protect it from freezer burn. It freezes beautifully for up to 2 months. When you’re ready to indulge, thaw it overnight in the fridge for the best texture.
Reheating
To refresh the cake, allow it to come to room temperature before serving. You can gently warm slices in the microwave for 10-15 seconds if you prefer a slightly softened ganache and warm bite.
FAQs
Can I substitute almonds for pistachios in this cake?
While almonds can work in a pinch, the distinct flavor and color of pistachios are key to the charm of this recipe. Using almonds will change the taste and texture, so pistachios are recommended for an authentic Flourless Pistachio Cake with Chocolate Ganache Recipe.
Is this cake gluten-free?
Yes! Since this recipe uses no flour, it is naturally gluten-free, making it a perfect dessert choice for those avoiding gluten or looking for delicious gluten-free options.
How do I know when the cake is done baking?
Insert a toothpick in the center of the cake; it should come out clean or with only a few moist crumbs. The cake will be firm around the edges but still moist inside, which is exactly what you want in this dense flourless dessert.
Can I make the chocolate ganache ahead of time?
Absolutely! You can prepare the ganache a day ahead and keep it covered in the fridge. Warm it slightly before pouring it over the cake to get that smooth, pourable consistency.
What kind of chocolate is best for the ganache?
Semisweet or bittersweet chocolate works best because it provides the perfect bittersweet balance to the sweetness of the pistachio cake. Choose good quality chocolate for the richest ganache.
Final Thoughts
This Flourless Pistachio Cake with Chocolate Ganache Recipe is truly a gem that deserves a place in your baking repertoire. Whether you’re celebrating a special occasion or just craving a decadent homemade treat, this cake surprises with every bite. Its simple ingredients come together in a way that feels indulgent yet natural. So grab your pistachios and chocolate, and get ready to enjoy a dessert that’s as memorable as it is delicious!
Print
Flourless Pistachio Cake with Chocolate Ganache Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Description
This Flourless Pistachio Cake with Chocolate Ganache is a rich and nutty dessert perfect for those seeking a gluten-free treat. Ground pistachios create a moist, tender cake base, topped with a luscious, smooth chocolate ganache that adds the perfect finishing touch. Easy to prepare and ideal for any special occasion or cozy gathering.
Ingredients
Cake
- 1 1/2 cups pistachio nuts (unsalted, shelled)
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
Chocolate Ganache
- 8 oz (225 g) semisweet or bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure the cake releases easily after baking.
- Prepare the pistachios: Using a food processor, grind the pistachios into a fine powder similar to almond meal. Add the sugar, baking powder, and salt to the ground pistachios and pulse a few more times to combine the dry ingredients evenly.
- Mix the cake batter: In a large bowl, whisk together the eggs, melted butter, and vanilla extract until the mixture is smooth and slightly frothy. Gradually add the pistachio mixture to the wet ingredients and stir gently until just combined, forming a thick batter.
- Bake the cake: Pour the batter into the prepared cake pan and spread it out evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the chocolate ganache: While the cake cools, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat promptly, then add the chopped chocolate and butter. Stir continuously until the mixture is smooth, glossy, and well combined.
- Assemble the cake: Once the cake is fully cooled, pour the chocolate ganache over the top, using a spatula or spoon to help the ganache drip down the sides evenly. Allow the ganache to set for about 15 minutes at room temperature before slicing and serving.
Notes
- Use unsalted pistachios to control the saltiness of the cake.
- Ensure the chocolate ganache is poured only when the cake has completely cooled to prevent melting.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- This cake is naturally gluten-free due to the use of ground pistachios instead of flour.
- For a dairy-free version, substitute butter and heavy cream with coconut oil and coconut cream respectively.
