Description
This Flourless Pistachio Cake with Chocolate Ganache is a rich, nutty, and gluten-free dessert perfect for any occasion. Featuring ground pistachios, aromatic zest, and a luscious dark chocolate ganache, it combines Mediterranean flavors and textures into a moist, airy cake that’s also visually stunning.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups shelled unsalted pistachios
- ¾ cup granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
Chocolate Ganache
- 4 ounces dark chocolate, chopped
- ½ cup heavy cream
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Grind Pistachios: Using a food processor, pulse the shelled pistachios with ¼ cup of the sugar until finely ground but not turned into a paste, maintaining some texture.
- Mix Egg Yolks and Flavorings: In a medium bowl, whisk the egg yolks with the remaining ½ cup sugar until the mixture is pale and thick. Incorporate the vanilla extract, almond extract, lemon zest, salt, and baking powder for enhanced flavor and leavening.
- Combine Pistachios with Egg Mixture: Gently fold the ground pistachio mixture into the egg yolk batter until well combined, ensuring even distribution.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form, which will provide lift and lightness to the cake.
- Fold Egg Whites Into Batter: Carefully fold the beaten egg whites into the pistachio batter in batches, being cautious not to deflate the air incorporated in the egg whites for optimal fluffiness.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. This ensures the cake is cooked through but moist.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges, remove it from the pan, and transfer to a wire rack to cool completely before frosting.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 2 minutes to melt the chocolate, then stir until smooth and glossy.
- Apply Ganache and Serve: Pour the glossy ganache over the cooled cake, allowing it to drip enticingly down the sides. Let the ganache set before slicing the cake and serving.
Notes
- For a deeper nutty flavor, lightly toast the pistachios before grinding.
- You can substitute orange zest for lemon zest for a different citrus note.
- This cake is naturally gluten-free, so it’s perfect for those avoiding gluten.
- Best enjoyed fresh on the day it’s made, but can be stored in the refrigerator for up to 3 days.
