Description
This Flourless Pistachio Cake with Chocolate Ganache is a rich and nutty dessert that combines finely ground pistachios with a moist, tender cake base, topped with a luscious chocolate ganache. Perfect for those avoiding flour or gluten, this cake offers a delightful balance of textures and flavors, making it an impressive centerpiece for any occasion.
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 your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper to ensure the cake doesn’t stick.
- Prepare the pistachios: Place the shelled pistachio nuts in a food processor and grind them into a fine powder similar to almond meal. Add the sugar, baking powder, and salt to the pistachios, then pulse a few more times to blend all dry ingredients evenly.
- Mix the cake batter: In a large bowl, whisk together the eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and uniform. Gradually add the pistachio mixture and stir until fully incorporated, creating a thick batter.
- Bake the cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 10 minutes before transferring 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 begins to simmer. Remove from heat immediately, then add the chopped semisweet or bittersweet chocolate and unsalted butter. Stir gently but thoroughly until smooth and glossy.
- Assemble the cake: Once the cake is fully cooled, pour the chocolate ganache evenly over the top, allowing it to drip naturally down the sides. Let the ganache set at room temperature for about 15 minutes before slicing and serving.
Notes
- Ensure pistachios are finely ground to give the cake a light and delicate texture.
- Use good quality chocolate for the ganache to achieve a rich flavor.
- Allow the cake to cool completely before adding ganache to prevent it from melting.
- This cake is naturally gluten-free due to the absence of flour.
- Store any leftovers covered in the refrigerator for up to 3 days.
