Description
This Flourless Pistachio Cake with Chocolate Ganache is a rich, nutty dessert perfect for special occasions or an elegant treat. Made with pistachio and almond flour, this gluten-free cake is moist and flavorful, topped with a silky dark chocolate ganache and garnished with crunchy slivered pistachios. The combination of pistachio extract and real pistachio flour gives the cake an intense nutty aroma, while the ganache adds a luscious chocolate finish.
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 ensure easy removal of the cake after baking.
- Prepare the Cake Batter: In a large bowl, whisk together pistachio flour, almond flour, sugar, and salt until well combined. In a separate bowl, beat the eggs thoroughly, then add the melted butter, olive oil, and pistachio extract. Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and evenly combined.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top evenly with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake and let it cool completely in the pan before transferring it to a wire rack.
- Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer gently. Remove from heat and pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate, then stir until the ganache is smooth and glossy. Allow it to cool slightly to thicken for easier spreading.
- Assemble the Cake: Once the cake has fully cooled, pour the chocolate ganache evenly over the top, spreading it to the edges with a spatula. Finish by sprinkling the slivered pistachios on top for a decorative and crunchy garnish.
Notes
- Make sure the cake is completely cooled before pouring the ganache to prevent it from melting and sliding off.
- You can substitute pistachio extract with a teaspoon of almond extract if unavailable, but it will slightly change the flavor profile.
- Storage: Keep the cake refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving for the best texture and flavor.
- For a dairy-free ganache alternative, use coconut cream and dairy-free chocolate.
- This cake is naturally gluten-free due to the use of nut flours.
