Flourless Pistachio Cake with Chocolate Ganache

This Flourless Pistachio Cake with Chocolate Ganache is truly special. It’s rich, moist, and gluten-free! Perfect for any occasion, it brings a delightful nutty flavor paired with smooth chocolate. Whether you’re celebrating a birthday or just want a sweet treat, this cake is sure to impress your friends and family. Plus, it’s simple enough to make during a busy week!

how to make Flourless Pistachio Cake with Chocolate Ganache

Ingredients:

• 1 cup pistachio flour
• 1 cup almond flour
• 1 cup granulated sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 4 large eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup olive oil
• 1 tsp vanilla extract
• 1/2 tsp pistachio extract (optional)
• 4 oz dark chocolate, finely chopped
• 1/2 cup heavy cream
• Slivered pistachios for garnish

Directions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch round cake pan to help the cake come out easily after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the pistachio flour, almond flour, granulated sugar, salt, and baking powder.
3. Combine Wet Ingredients: In another bowl, whisk the eggs, melted butter, olive oil, vanilla extract, and pistachio extract until well mixed.
4. Combine Mixtures: Add the wet ingredients to the dry ingredients. Mix until just combined. Be careful not to over mix!
5. Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan.
6. Prepare Ganache: While the cake cools, heat the heavy cream until it starts to steam. Pour it over the chopped dark chocolate and let it sit for 5 minutes. Then, stir until smooth.
7. Assemble: Once the cake is cooled, pour the chocolate ganache over the top. Let it dribble down the edges and garnish with slivered pistachios.

how to serve Flourless Pistachio Cake with Chocolate Ganache

Serve your Flourless Pistachio Cake with a cup of coffee or tea. It’s perfect for dessert or as a sweet snack during the day. You can also add some fresh berries on the side for a nice touch.

how to store Flourless Pistachio Cake with Chocolate Ganache

To store your cake, keep it in an airtight container in the fridge. It will last for about 3-4 days. If you have leftover ganache, store it separately and reheat slightly before using.

tips to make Flourless Pistachio Cake with Chocolate Ganache

• Make sure to measure your ingredients accurately for the best results.
• If you want a stronger flavor, add the optional pistachio extract.
• Let the cake cool completely before adding the ganache to prevent it from melting.

variation

You can substitute walnuts or hazelnuts for a different flavor. Feel free to switch up the chocolate as well; white chocolate ganache can be a fun twist!

FAQs

1. Can I use regular flour instead of nut flours?
   No, this recipe is designed for nut flours to keep it gluten-free. Regular flour will not yield the same results.
2. Can I freeze the cake?
   Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil. It can last up to 2 months in the freezer.
3. Is this recipe suitable for people with nut allergies?
   No, this cake contains nut flours. If you have nut allergies, look for specific recipes that do not include nuts.
   

   Flourless Pistachio Cake with Chocolate Ganache

   This Flourless Pistachio Cake with Chocolate Ganache is truly special. It's rich, moist, and gluten-free! Perfect for any occasion, it brings a delightful nutty flavor paired with smooth chocolate. Whether you’re celebrating a birthday or just want a sweet treat, this cake is sure to impress your friends and family. Plus, it’s simple enough to make during a busy week!

   Print Recipe Pin Recipe

   Ingredients

     

   • 1 cup pistachio flour
   • 1 cup almond flour
   • 1 cup granulated sugar
   • 1/2 tsp salt
   • 1/2 tsp baking powder
   • 4 large eggs
   • 1/2 cup unsalted butter melted
   • 1/4 cup olive oil
   • 1 tsp vanilla extract
   • 1/2 tsp pistachio extract optional
   • 4 oz dark chocolate finely chopped
   • 1/2 cup heavy cream
   • Slivered pistachios for garnish

   Instructions

    

   • Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch round cake pan to help the cake come out easily after baking.
   • Mix Dry Ingredients: In a large bowl, whisk together the pistachio flour, almond flour, granulated sugar, salt, and baking powder.
   • Combine Wet Ingredients: In another bowl, whisk the eggs, melted butter, olive oil, vanilla extract, and pistachio extract until well mixed.
   • Combine Mixtures: Add the wet ingredients to the dry ingredients. Mix until just combined. Be careful not to over mix!
   • Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan.
   • Prepare Ganache: While the cake cools, heat the heavy cream until it starts to steam. Pour it over the chopped dark chocolate and let it sit for 5 minutes. Then, stir until smooth.
   • Assemble: Once the cake is cooled, pour the chocolate ganache over the top. Let it dribble down the edges and garnish with slivered pistachios.