Description
This Flourless Pistachio Cake with Chocolate Ganache is a rich, nutty dessert perfect for those who love pistachios and chocolate. Made without any flour, it combines pistachio and almond flours with eggs and oils for a moist, dense texture. The cake is topped with a smooth dark chocolate ganache and garnished with crunchy slivered pistachios for added texture and flavor, making it an elegant and delicious treat for special occasions or any dessert craving.
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 (for ganache)
- 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 ensure the cake doesn’t stick.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the pistachio flour, almond flour, sugar, and salt until well combined. In a separate bowl, beat the eggs until slightly frothy, then add the melted unsalted butter, olive oil, and pistachio extract. Mix the wet ingredients thoroughly, then gradually incorporate the dry ingredients into the wet mixture, stirring gently until the batter is smooth and uniform.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and allow it to cool completely in the pan on a wire rack before transferring it out.
- Make the 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 and pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Allow it to cool slightly to thicken before using.
- Assemble the Cake: Once the cake is fully cooled, pour the ganache evenly over the top, spreading it gently to the edges with a spatula. Immediately sprinkle slivered pistachios across the ganache for a decorative and crunchy garnish. Let the ganache set before slicing and serving.
Notes
- You can substitute pistachio extract with almond extract if unavailable, although this will alter the flavor slightly.
- Ensure the cake is completely cooled before applying ganache to prevent it from melting and becoming too runny.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To serve chilled or at room temperature; ganache firms more when chilled.
- To make this cake nut-free, consider using a seed flour alternative, but the flavor and texture will differ significantly.
