Description
This Flourless Pistachio Cake with Chocolate Ganache is a rich, nutty dessert ideal for gluten-free diets. Combining finely ground pistachios with a delicate meringue-like batter, this cake offers moist, dense texture enhanced by a smooth, decadent chocolate ganache topping. Perfect for special occasions or an indulgent everyday treat, it features vibrant Mediterranean flavors and a beautiful presentation with optional chopped pistachio garnish.
Ingredients
Scale
Cake
- 1 ½ cups shelled unsalted pistachios
- ¾ cup granulated sugar
- 4 large eggs, separated
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ¼ teaspoon baking powder
- 3 tablespoons cornstarch
Chocolate Ganache
- 1 cup heavy cream
- 6 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon butter
- Extra chopped pistachios for garnish (optional)
Instructions
- Preheat and Prepare Pan: 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 release.
- Grind Pistachios: Using a food processor, pulse the shelled unsalted pistachios with half of the granulated sugar until they become finely ground but stop short of turning oily, preserving a light texture.
- Beat Egg Yolks and Sugar: In a large bowl, whisk the egg yolks together with the remaining sugar until the mixture turns pale and thick, incorporating air for lightness. Stir in vanilla extract and almond extract if using.
- Combine Pistachio Mixture and Cornstarch: Fold the ground pistachio and cornstarch gently into the egg yolk mixture, ensuring an even blend without deflating the mixture.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites with salt and baking powder until stiff peaks form, lending volume to the cake.
- Fold in Egg Whites: Carefully fold the beaten egg whites into the pistachio batter in three additions, preserving as much air as possible to maintain a light texture.
- Bake the Cake: Pour the final batter into the prepared cake pan and bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean, signaling doneness.
- Cool the Cake: Allow the cake to cool completely in the pan to set the texture fully before removing.
- Prepare Ganache: While the cake cools, heat the heavy cream in a saucepan just until it begins to simmer. Remove from heat immediately and pour over the chopped chocolate and butter. Let it stand for one minute, then stir gently until smooth and glossy.
- Assemble: Transfer the cooled cake to a serving plate. Pour the chocolate ganache over the top, letting it drip naturally down the sides. Garnish with extra chopped pistachios if desired for added crunch and presentation.
Notes
- This cake is naturally gluten-free and richly flavored, perfect for those avoiding flour-based desserts.
- For more depth and enhanced nutty flavor, lightly toast the pistachios before grinding.
- Store any leftovers in the refrigerator for up to 4 days to maintain freshness.
- Use high-quality chocolate for ganache to achieve the best taste and texture.
- Ensure egg whites are whipped to stiff peaks to keep the cake airy and tender.
