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
Scale
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.
