Flourless Pistachio Cake with Chocolate Ganache

Indulging in a slice of Flourless Pistachio Cake with Chocolate Ganache is like stepping into a world of rich flavors and delightful textures. This cake is a showstopper, perfect for any occasion, from an elegant dinner party to a cozy family gathering. With its nutty base of pistachio flour and a luscious chocolate ganache topping, it’s a dessert that will impress and satisfy. Plus, it’s naturally gluten-free, making it a wonderful option for those with dietary restrictions. Let’s dive into this delectable recipe and explore why it deserves a spot in your baking repertoire.

Reasons to Love Flourless Pistachio Cake with Chocolate Ganache

There are countless reasons to fall head over heels for this Flourless Pistachio Cake with Chocolate Ganache. Here are just a few:

• Flavor Explosion: The combination of pistachio and chocolate is simply divine, offering a perfect balance of nutty and sweet.
• Gluten-Free Delight: Made without traditional flour, this cake is a great option for those who need to avoid gluten.
• Rich Texture: The cake is moist and dense, with a creamy ganache that adds an extra layer of indulgence.
• Easy to Make: With straightforward steps and minimal equipment, you can whip this cake up with ease.
• Beautiful Presentation: Topped with glossy chocolate ganache, this cake looks as good as it tastes.

The Ingredient Lineup

To create this Flourless Pistachio Cake with Chocolate Ganache, gather the following ingredients:

• 2 cups (220 g) pistachio flour: The star of the show, providing the base flavor and texture.
• 1 cup (80 g) almond flour: Adds richness and contributes to the cake’s moistness.
• 2 tablespoons (16 g) cornstarch: Helps to bind the ingredients and give the cake structure.
• ½ teaspoon fine sea salt: Enhances the flavors and balances the sweetness.
• 1 ½ cups (250 g) granulated sugar: Sweetens the cake and gives it a lovely texture.
• 1 teaspoon orange zest: Adds a fresh, citrusy brightness to the flavor profile.
• 6 large eggs: Provides moisture and helps bind the cake together.
• 10 tablespoons (140 g) unsalted butter: Richness and flavor, cut into cubes for easy melting.
• 2 tablespoons (28 g) extra virgin olive oil: Adds a subtle fruity flavor and moisture.
• ½ teaspoon pistachio extract: Enhances the pistachio flavor for a more intense experience.
• 5 oz (140 g) 60-70% dark chocolate: Rich chocolate flavor for the ganache.
• 1 oz (28 g) 30-35% milk chocolate: Adds creaminess to the ganache.
• 1 cup (238 g) heavy cream: Used to make the ganache silky and smooth.

Toolbox for This Recipe

Before you start baking, make sure you have the following tools on hand:

• Mixing bowls: For combining dry and wet ingredients.
• Whisk: To beat the eggs and mix the batter thoroughly.
• Rubber spatula: For folding ingredients and scraping the bowl clean.
• 9-inch round cake pan: The perfect size for this cake, ensuring even baking.
• Double boiler or microwave-safe bowl: For melting the chocolate.
• Cooling rack: To cool the cake before adding the ganache.

Step-by-Step: Flourless Pistachio Cake with Chocolate Ganache

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grease your 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the pistachio flour, almond flour, cornstarch, salt, and granulated sugar until well combined. Set aside.

Step 3: Beat the Eggs

In another bowl, beat the eggs along with the orange zest until the mixture is light and frothy. This will take about 2-3 minutes.

Step 4: Melt the Butter

In a double boiler or microwave, melt the cubed unsalted butter with the extra virgin olive oil until smooth and fully combined. Allow it to cool slightly before adding to the egg mixture.

Step 5: Combine Wet and Dry Ingredients

Slowly pour the melted butter and olive oil mixture into the egg mixture, whisking continuously. Then, add the pistachio extract. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with the spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.

Step 8: Make the Chocolate Ganache

While the cake cools, prepare the ganache. In a heatproof bowl, combine the finely chopped dark chocolate and milk chocolate. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute. Then, whisk until smooth and glossy.

Step 9: Assemble the Cake

Once the cake is completely cool, place it on a serving plate. Pour the chocolate ganache over the top, allowing it to drip down the sides. Let the ganache set for a few minutes before slicing.

Step 10: Serve and Enjoy

Slice the cake into wedges and serve it plain or with a dollop of whipped cream for extra indulgence. Enjoy the rich flavors of pistachio and chocolate!

Seasonal Ingredient Swaps

If you’re looking to customize this Flourless Pistachio Cake with Chocolate Ganache based on seasonal ingredients or personal preferences, consider these swaps:

• Citrus Zest: Swap orange zest for lemon or lime zest for a different flavor profile.
• Nut Flours: Replace almond flour with hazelnut flour for a unique twist.
• Flavored Extracts: Use almond extract instead of pistachio extract for a different nutty flavor.
• Chocolate Varieties: Experiment with different types of chocolate, like white chocolate or flavored chocolates, for the ganache.

Watch Outs & How to Fix

Baking can sometimes be tricky, but here are some common pitfalls and how to avoid them:

• Overmixing the Batter: Be gentle when folding the dry ingredients into the wet. Overmixing can lead to a dense cake.
• Undercooked Cake: Make sure to test the cake with a toothpick. If it comes out wet, bake for an additional 5 minutes.
• Ganache Seizing: If your ganache doesn’t come together smoothly, try adding a splash of warm cream and whisking until it emulsifies.
• Sticking to the Pan: Ensure you grease the pan well and use parchment paper to prevent sticking.

Keep It Fresh: Storage Guide

To ensure your Flourless Pistachio Cake with Chocolate Ganache stays fresh and delicious, follow these guidelines:

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, place the cake in the refrigerator, where it will keep for up to a week. If you have leftover ganache, it can also be stored in the refrigerator for up to 5 days. Reheat gently before using it again.

Flourless Pistachio Cake with Chocolate Ganache Q&A

Can I substitute the pistachio flour with another type of nut flour?

While pistachio flour gives this cake its unique flavor, you can substitute it with almond flour or hazelnut flour if needed. Just keep in mind that the flavor profile will change slightly.

What can I use instead of the butter for a dairy-free version?

You can replace the unsalted butter with a dairy-free alternative such as coconut oil or a plant-based butter substitute to make the cake dairy-free.

How do I know when the cake is done baking?

Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, give it a few more minutes in the oven.

Can I freeze this cake?

Yes, you can freeze the Flourless Pistachio Cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Final Thoughts

The Flourless Pistachio Cake with Chocolate Ganache is not just a dessert; it’s an experience. The combination of rich pistachio flavor and smooth chocolate ganache makes it a standout treat that will have everyone coming back for seconds. With its simple ingredients and straightforward steps, this cake is perfect for bakers of all levels. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress and satisfy. So gather your ingredients, preheat your oven, and get ready to create a masterpiece that’s as delightful to taste as it is to behold. Happy baking!

Flourless Pistachio Cake with Chocolate Ganache

This Flourless Pistachio Cake is a showstopper! Rich, moist, and topped with luscious chocolate ganache, it’s a gluten-free delight perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cake:

• 2 cups pistachio flour
• 1 cup almond flour
• 2 tablespoons cornstarch
• ½ teaspoon fine sea salt
• 1 ½ cups granulated sugar
• 1 teaspoon orange zest
• 6 large eggs
• 10 tablespoons unsalted butter cut into cubes
• 2 tablespoons extra virgin olive oil
• ½ teaspoon pistachio extract

For the Chocolate Ganache:

• 5 oz 60-70% dark chocolate finely chopped
• 1 oz 30-35% milk chocolate finely chopped
• 1 cup heavy cream

Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• 9-inch round cake pan
• Double boiler or microwave-safe bowl
• Cooling rack

Method

 

Instructions:

1. Step 1: Preheat the oven to 350°F (175°C). Grease your 9-inch round cake pan and line the bottom with parchment paper.
2. Step 2: In a large mixing bowl, whisk together pistachio flour, almond flour, cornstarch, salt, and sugar until well combined. Set aside.
3. Step 3: In another bowl, beat the eggs with orange zest until light and frothy, about 2-3 minutes.
4. Step 4: Melt the butter and olive oil in a double boiler or microwave, then allow to cool slightly before adding to the egg mixture.
5. Step 5: Slowly combine the melted butter and olive oil with the egg mixture while whisking. Fold in the dry ingredients until just combined.
6. Step 6: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Step 7: Cool the cake in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
8. Step 8: For ganache, combine dark and milk chocolate in a heatproof bowl. Heat the cream until simmering and pour over chocolate. Whisk until smooth.
9. Step 9: Once the cake is cool, place it on a serving plate and pour ganache over, letting it drip down the sides.
10. Step 10: Slice and serve, with whipped cream if desired. Enjoy!

Notes

• Store leftover cake in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate the cake, which lasts up to a week.
• Freeze the cake wrapped tightly for up to 3 months; thaw in the refrigerator.