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
Scale
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.
