If you’re craving something that’s decadently nutty yet completely gluten-free, then you’re in for a treat with this Flourless Pistachio Cake with Chocolate Ganache Recipe. This cake manages to balance the rich earthiness of pistachios with a luscious, silky chocolate topping, creating a dessert that’s both elegant and irresistibly moist. It’s perfect for impressing guests or simply indulging in a cozy afternoon sweet bite that feels special without requiring a complicated process.
Ingredients You’ll Need
The beauty of this Flourless Pistachio Cake with Chocolate Ganache Recipe lies in its simplicity and the quality of its ingredients. Each one has been thoughtfully chosen to deliver the perfect texture, flavor, and vibrant color that make this cake truly unforgettable.
- 1 cup pistachio flour: Offers that signature nutty flavor and moist crumb unique to pistachios.
- ½ cup almond flour: Adds structure and a subtle sweetness while keeping the cake light.
- ¾ cup sugar: Sweetens perfectly without overpowering the natural nutty tones.
- 4 large eggs: Bind everything together and bring richness and lift.
- ¼ cup unsalted butter, melted: Infuses buttery flavor and tender crumb.
- ¼ cup olive oil: Keeps the cake moist with a slight fruity depth.
- 1 teaspoon pistachio extract: Amp up the pistachio intensity for a flavor punch.
- 1/8 teaspoon salt: Balances the sweetness and enhances all flavors.
- For the Ganache: 1 cup dark chocolate and ½ cup heavy cream create a smooth, rich topping.
- For Garnish: Slivered pistachios add delightful crunch and visual appeal.
How to Make Flourless Pistachio Cake with Chocolate Ganache Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper. This step ensures your cake won’t stick and retains its perfect shape, ready to impress once it’s out of the oven.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the pistachio flour, almond flour, sugar, and salt. This combination forms the flavorful base of your cake and ensures an evenly flavored batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs until light and fluffy. Then add the melted butter, olive oil, and pistachio extract. This mixture adds richness and moisture, highlighting the nutty flavor perfectly.
Step 4: Blend Wet and Dry Ingredients
Gently pour the wet ingredients into the dry, stirring just until smooth and combined. Overmixing can affect the texture, so be gentle to keep your cake light and tender.
Step 5: Bake the Cake
Pour your batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow it to cool completely in the pan before moving it to a wire rack to avoid cracking or crumbling.
Step 6: Prepare the Chocolate Ganache
While the cake cools, gently heat the heavy cream in a small saucepan over medium heat until it starts to simmer—not boil. Pour this hot cream over the chopped dark chocolate in a bowl, let sit for 2 minutes, then stir until silky smooth. Let the ganache cool slightly to thicken before pouring on the cake.
Step 7: Assemble Your Cake
Now the magic moment: pour the slightly cooled ganache over your pistachio cake, spreading it evenly to the edges. Garnish with slivered pistachios for that beautiful finishing touch that adds crunch and vibrant color.
How to Serve Flourless Pistachio Cake with Chocolate Ganache Recipe
Garnishes
Beyond the slivered pistachios, you can add a dusting of powdered sugar or a sprig of fresh mint for a splash of green. These little touches brighten the presentation and complement the rich flavors beautifully.
Side Dishes
A dollop of lightly whipped cream or a scoop of vanilla bean ice cream pairs perfectly with this Flourless Pistachio Cake with Chocolate Ganache Recipe. Fresh berries such as raspberries or strawberries also add a refreshing tartness that balances the nutty and chocolate notes.
Creative Ways to Present
If you want to wow your guests, serve slices on individual plates with a drizzle of raspberry coulis or dulce de leche. For a more casual vibe, stack mini versions of this cake for an adorable pistachio-chocolate tower.
Make Ahead and Storage
Storing Leftovers
This cake holds up wonderfully in an airtight container at room temperature for a day or two. For longer storage, keep it in the refrigerator, tightly wrapped, to maintain freshness and texture.
Freezing
You can freeze this Flourless Pistachio Cake with Chocolate Ganache Recipe easily. Wrap it well in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the fridge before serving to enjoy it at its best.
Reheating
Because this cake is dense and moist, it’s best enjoyed at room temperature or slightly chilled. If you prefer it warmer, gently warm slices in the microwave for 10-15 seconds; avoid overheating the ganache for the perfect balance.
FAQs
Is pistachio flour easy to find?
Pistachio flour can be found in specialty baking stores or online. If unavailable, finely ground pistachios made at home in a food processor can work as a substitute, though consistency might vary slightly.
Can I use milk chocolate instead of dark for the ganache?
Absolutely! Using milk chocolate will give you a sweeter, creamier ganache. Just be mindful to adjust the sugar if you prefer less sweetness in the cake overall.
Is this cake suitable for people with nut allergies?
Unfortunately, no. This Flourless Pistachio Cake with Chocolate Ganache Recipe is packed with nuts, including pistachios and almonds, so it is not safe for those with nut allergies.
What does “flourless” actually mean here?
Instead of traditional wheat flour, this cake uses nut flours, mainly pistachio and almond flour. It means the cake is naturally gluten-free and very rich in nutty flavors and texture.
Can I make this cake vegan?
To make a vegan version, you’d need to substitute eggs with flax or chia eggs and use a plant-based butter and cream for the ganache. It requires some experimenting but can definitely be adapted!
Final Thoughts
There’s something truly special about sharing the Flourless Pistachio Cake with Chocolate Ganache Recipe with friends and family. Its rich pistachio flavor paired expertly with silky chocolate ganache creates a dessert that feels both luxurious and comforting. Give it a try and discover how effortlessly this cake can become your go-to favorite for celebrations or an everyday indulgence.
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Flourless Pistachio Cake with Chocolate Ganache Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Flourless Pistachio Cake with Chocolate Ganache is a rich and nutty dessert perfect for any occasion. Made with pistachio and almond flours, this moist cake incorporates a delicate pistachio flavor enhanced by a smooth dark chocolate ganache topping. Garnished with slivered pistachios, it offers a beautiful presentation and a satisfying blend of textures and flavors.
Ingredients
Cake
- 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
- 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 evenly combined. In a separate bowl, beat the eggs thoroughly, then add the melted unsalted butter, olive oil, and pistachio extract. Pour the wet mixture into the dry ingredients and mix until you have a smooth, uniform batter.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the pan into the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan before transferring it to a wire rack to cool further.
- Make the Ganache: In a small saucepan over medium heat, gently heat the heavy cream 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 for 2 minutes to melt the chocolate, then stir gently until the mixture is smooth and glossy. Allow the ganache to cool slightly before using.
- Assemble the Cake: After the cake has fully cooled, pour the ganache evenly over the top, spreading it to the edges with a spatula. Decorate the cake by sprinkling slivered pistachios over the ganache as a garnish for added texture and visual appeal.
Notes
- Ensure the cake is completely cooled before applying the ganache to prevent it from melting or sliding off.
- For an extra pistachio punch, you can toast some pistachios lightly before adding them as garnish.
- If you don’t have pistachio extract, a small amount of almond extract can be used as an alternative although it will alter the flavor slightly.
- Store the cake in the refrigerator for up to 3 days in an airtight container.
- Bring the cake to room temperature before serving for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
