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Homemade Flourless Pistachio Cake with Chocolate Ganache photo

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.