Description
This Flourless Pistachio Cake with Chocolate Ganache is a rich and moist dessert perfect for nut lovers and those avoiding gluten. Made with pistachio and almond flour, it offers a delicate nutty flavor contrasted by a smooth, decadent dark chocolate ganache topping, garnished with crunchy slivered pistachios. Ideal for special occasions or an indulgent treat, this cake is both elegant and delicious.
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.
- Prepare the Cake Batter: In a large mixing bowl, whisk together pistachio flour, almond flour, sugar, and salt until well combined. In a separate bowl, beat the eggs thoroughly, then mix in melted butter, olive oil, and pistachio extract. Gradually combine the wet ingredients with the dry ingredients, mixing until you achieve a smooth, consistent batter.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top to ensure even cooking. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely in the pan before transferring it to a wire rack to cool fully.
- Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped dark chocolate in a heat-safe bowl. Let it sit undisturbed for 2 minutes, then stir gently until the mixture is smooth and glossy. Allow the ganache to cool slightly so it thickens but is still pourable.
- Assemble the Cake: Once the cake has cooled completely, pour the ganache evenly over the top, spreading it carefully to the edges using a spatula. Decorate the top with slivered pistachios for an added texture and visual appeal. Allow the ganache to set before slicing and serving.
Notes
- Make sure the cake is completely cool before adding ganache to prevent it from melting and running off.
- To get pistachio flour, you can grind shelled unsalted pistachios in a food processor until fine, but be careful not to over-process into a paste.
- Serving at room temperature will enhance the flavors and texture of the cake and ganache.
- Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- This cake is naturally gluten-free and flourless, making it suitable for gluten intolerant guests.
