Dreamy Flourless Pistachio Cake With Chocolate Ganache Recipe

Crafting a delectable flourless pistachio cake with chocolate ganache promises pure dessert magic.

Nutty pistachios blend seamlessly with rich chocolate in this decadent treat.

Delicate and elegant, the recipe transforms simple ingredients into an extraordinary culinary experience.

Mediterranean influences shine through every luxurious bite of this gluten-free delight.

Smooth ganache creates a glossy, indulgent finish that beckons you to slice and savor.

Minimal techniques and straightforward steps make this cake accessible for bakers of all skill levels.

The combination of deep chocolate and vibrant pistachio guarantees a memorable dessert that will impress everyone at your table.

Flourless Pistachio Cake with Chocolate Ganache to Impress

• Craft Nutty Deliciousness: This gluten-free cake celebrates pistachios as the star ingredient, creating a rich, naturally sweet dessert that packs incredible flavor without traditional flour.
• Minimal Ingredient Magic: Requiring just a few simple pantry staples like eggs, pistachios, sugar, and chocolate, this recipe delivers maximum taste with minimal complexity and zero complicated techniques.
• Crowd-Pleasing Dessert: Perfect for special gatherings, dinner parties, or casual weekend treats, this cake appeals to both gluten-sensitive guests and chocolate lovers with its decadent chocolate ganache topping.
• Quick Kitchen Adventure: From preparation to serving, this recipe moves quickly, allowing home bakers to create a gourmet-style dessert without spending hours in the kitchen or requiring professional pastry skills.

Ingredients for Flourless Pistachio Cake

• Pistachios: The star ingredient that provides a rich, nutty flavor and creates the cake's unique texture.
• Powdered Sugar: Adds sweetness and helps bind the cake's ingredients together.
• Eggs: Essential for structure and helping the cake rise without traditional flour.
• Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic notes.

• Baking Powder: Helps the cake rise and creates a light, tender crumb.
• Salt: Balances the sweetness and brings out the deeper flavors of the cake.

• Chocolate Chips, Butter, Heavy Cream: Create a smooth, glossy topping that adds richness and decadence to the flourless cake.
• Parchment Paper: Ensures easy cake removal and prevents sticking to the pan.

How to Bake Rich Pistachio Cake with Ganache

Step 1: Prepare Baking Space

Warm up your oven to 350F (175C). Grab an 8-inch round cake pan and give it a light coating of grease.

Line the bottom with parchment paper for easy cake removal. Grab your food processor and pulse the pistachios until they become a fine, powdery texture.

Step 2: Create Smooth Batter

• Ground pistachios
• Powdered sugar
• Eggs
• Vanilla extract
• Baking powder
• Salt

Whisk everything together until the mixture transforms into a silky, uniform blend.

Step 3: Bake to Perfection

Transfer the batter into your prepared pan.

Slide the pan into the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick – it should come out clean.

Let the cake rest in the pan for 10 minutes, then carefully move it to a wire rack for complete cooling.

Step 4: Develop Luxurious Chocolate Topping

Place a small saucepan on medium heat.

• Chocolate chips
• Butter

Stir continuously until the mixture becomes glossy and completely smooth.

Step 5: Finish with Chocolate Drizzle

Once the cake has cooled completely, generously pour the rich chocolate ganache over the top. Watch as it cascades down the sides, creating an irresistible finish.

Allow the ganache to set for a few minutes before slicing and serving.

Tips to Perfect Texture and Flavor

• Use a food processor to create a uniform, powdery texture for even distribution and maximum flavor throughout the cake.
• Insert a toothpick in the center and look for a few moist crumbs, not wet batter, to ensure the cake is perfectly baked without being dry.
• Let the cake rest in the pan for 10 minutes to stabilize its structure, then transfer to a wire rack to prevent soggy bottoms and maintain a crisp texture.
• Heat cream just until simmering, not boiling, to create a smooth, glossy chocolate topping without burning or separating the mixture.

Variations to Try with Pistachio Cake

• Almond Adventure: Replace pistachios with ground almonds for a nutty, slightly different flavor profile that maintains the cake's delicate texture.
• Citrus Zing: Add orange or lemon zest to the batter for a bright, refreshing undertone that complements the rich chocolate ganache.
• Raspberry Ripple: Swirl raspberry preserves through the ganache or add a layer of fresh raspberries between the cake and chocolate topping for a fruity contrast.
• Spiced Sensation: Incorporate ground cinnamon or cardamom into the batter to create a warm, aromatic version of the original cake that enhances its depth of flavor.

Pairing Suggestions for Ganache Cake

• Decadent Dessert Wine Match: Pair this rich pistachio cake with a sweet Pedro Ximénez sherry from Spain, whose intense raisin and caramel notes beautifully complement the chocolate ganache and nutty cake layers.
• Nutty Cheese Companion: Serve alongside a creamy aged goat cheese like French Bucheron, which offers a tangy contrast to the cake's sweetness and enhances the pistachio's earthy undertones.
• Espresso Flavor Enhancer: Accompany the dessert with a robust single-origin espresso from Ethiopia, whose bright, fruity notes will cut through the chocolate's richness and highlight the cake's delicate pistachio flavor.

Storage Advice for Flourless Cake

Store the cake in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap to prevent drying out and maintain moisture.

Wrap the cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Preheat oven to 300F. Place cake slice on a baking sheet, cover loosely with foil to prevent drying. Warm for 5-7 minutes until slightly heated through.

Remove cake from refrigerator 30 minutes before serving to allow it to come to room temperature, which helps restore its soft texture and enhances flavor.

FAQs

• Is this cake gluten-free?

Yes, the cake is naturally gluten-free since it’s made with ground pistachios instead of traditional wheat flour, making it perfect for those with gluten sensitivities.

• Can I use different nuts instead of pistachios?

While pistachios provide a unique flavor, you can substitute with almonds or hazelnuts, though the taste profile will change slightly.

• How fine should I grind the pistachios?

Grind them until they reach a fine, powdery texture similar to almond flour, ensuring a smooth and consistent cake texture.

• Do I need any special equipment to make this cake?

A food processor is helpful for grinding pistachios, but a blender or coffee grinder can work as alternatives.

Flourless Pistachio Cake With Chocolate Ganache Recipe

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4.7 from 40 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Creamy pistachio cake melts hearts with its rich, nutty essence and luxurious chocolate ganache drizzle. Elegant Mediterranean flavors dance through each silky slice, inviting you to savor pure culinary bliss.

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Ingredients

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Cake Ingredients:

• 1 cup (120 grams) pistachios
• 4 large eggs
• 1 cup (120 grams) powdered sugar
• 1/2 teaspoon (2.5 milliliters) baking powder
• 1 teaspoon (5 milliliters) vanilla extract
• Pinch of salt

Ganache Ingredients:

• 1 cup (170 grams) dark chocolate chips
• 1/2 cup (120 milliliters) heavy cream
• 1 tablespoon (15 grams) unsalted butter

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Instructions

1. Preheat the oven to 350F (175C). Prepare an 8-inch round cake pan by greasing and lining the bottom with parchment paper.
2. Transform pistachios into a fine powder using a food processor, creating a smooth, uniform texture.
3. Combine ground pistachios with powdered sugar in a large mixing bowl. Introduce eggs, vanilla extract, baking powder, and a delicate pinch of salt.
4. Thoroughly whisk the ingredients until the mixture achieves a silky, homogeneous consistency with no visible lumps.
5. Transfer the batter into the prepared cake pan, ensuring an even distribution.
6. Bake for 25-30 minutes, monitoring for a golden surface and checking doneness with a toothpick that emerges clean when inserted into the center.
7. Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
8. Create the ganache by gently heating heavy cream in a small saucepan until it reaches a soft simmer.
9. Remove cream from heat and immediately introduce chocolate chips and butter. Stir continuously until the mixture transforms into a glossy, smooth sauce.
10. Once the cake has cooled completely, lavishly pour the ganache over the top, allowing it to cascade elegantly down the sides.
11. Let the ganache set for a few minutes before slicing and serving the decadent dessert.

Notes

• Toast pistachios lightly before grinding to enhance their nutty flavor and release natural oils, creating a more intense taste profile.
• Use room temperature eggs for better batter incorporation and smoother texture, ensuring even mixing and consistent cake structure.
• Substitute almond flour for part of the ground pistachios to create a lighter, more delicate cake texture while maintaining the rich pistachio essence.
• Adjust ganache consistency by adding more cream for a thinner drizzle or more chocolate for a thicker, fudgier topping that holds its shape better on the cake surface.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 370 kcal
• Sugar: 18 g
• Sodium: 50 mg
• Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.1 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 90 mg