Name: Flourless Pistachio Cake with Chocolate Ganache
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups / 220 g pistachio flour*; ¾ cup / 80 g almond flour*; 2 tablespoons / 16 g cornstarch; ¾ teaspoon fine sea salt; 1 ¼ cups / 250 g granulated sugar; 1 teaspoon orange zest, very finely grated; 6 large eggs, at warm room temperature**; 10 tablespoons / 140 g unsalted butter, cut into cubes; 2 tablespoons / 28 g extra virgin olive oil; ¾ teaspoon pistachio extract; 5 oz / 140 g 60-70% dark chocolate, finely chopped; 1 oz / 28 g 30-35% milk chocolate, finely chopped; 1 cup / 238 g heavy cream

Introduction to Flourless Pistachio Cake with Chocolate Ganache

Whether it’s a special occasion or just a sweet craving, this Flourless Pistachio Cake with Chocolate Ganache is here to delight! As a busy mom myself, I understand the need for a quick yet impressive dessert that doesn’t skimp on flavor or elegance. This cake, rich with the nutty essence of pistachios and topped with silky chocolate ganache, becomes a showstopper on any table. Plus, it’s gluten-free, making it perfect for everyone to enjoy. Trust me; it will become a cherished recipe in your cooking repertoire!

Why You’ll Love This Flourless Pistachio Cake with Chocolate Ganache

This Flourless Pistachio Cake with Chocolate Ganache is not just a dessert; it’s a solution for busy lives. The ease of preparation means you can whip it up in an hour, making it perfect for unexpected guests or family celebrations. Each slice offers a delightful blend of flavors and textures that will leave your loved ones craving more. Whether gluten sensitivity is a concern or not, this cake shines bright, promising smiles all around!

Ingredients for Flourless Pistachio Cake with Chocolate Ganache

Before diving into the deliciousness of this Flourless Pistachio Cake with Chocolate Ganache, let’s talk about the key ingredients you’ll need. Each component plays a crucial role in creating this delightful dessert, and I’m excited to share a bit about them!

Pistachio Flour: This is the star of our cake, providing that beautiful pistachio flavor and richness. You can find this specialty flour at health food stores or online.
Almond Flour: It contributes to the cake’s moistness and adds a subtle nutty essence. You can use finely ground almonds if you can’t find almond flour.
Cornstarch: This acts as a binding agent, helping the cake hold together beautifully. It’s key for that perfect texture!
Fine Sea Salt: Just a pinch balances the sweetness, enhancing all the flavors within the cake.
Granulated Sugar: This sweetens the cake nicely, and we’ll infuse it with orange zest to add a zesty twist.
Orange Zest: The finely grated peel adds a burst of refreshing citrus flavor, harmonizing wonderfully with the pistachios.
Large Eggs: At room temperature, they whip up beautifully to give the cake its airy, fluffy texture.
Unsalted Butter: A must for richness; it adds a rich flavor. Make sure it’s softened for easy mixing.
Extra Virgin Olive Oil: This adds moisture and has a lovely fruity note that complements the other flavors.
Pistachio Extract: For an extra punch of that delightful pistachio flavor, ensuring every bite is packed with it!
Dark Chocolate: The main event for our ganache! I recommend using chocolate with 60-70% cocoa for that rich, deep flavor.
Milk Chocolate: This adds a nice creaminess to the ganache, balancing the bittersweetness of the dark chocolate.
Heavy Cream: Essential for creating that luxurious ganache, it gives it that silky texture.

Now, if you’re curious about exact measurements, don’t worry! You’ll find them at the bottom of the article, where you can easily print the recipe. Happy cooking!

How to Make Flourless Pistachio Cake with Chocolate Ganache

Step 1: Preparing the Oven and Cake Pan

First, let’s preheat that oven to 350 degrees F. I always find this step gets your baking off to a great start. While it warms up, grab a 9-inch round cake pan, ideally one with a removable bottom for ease. Butter the bottom and sides of the pan, and then line just the bottom with parchment paper. A light butter coat on the parchment helps keep the cake from sticking, ensuring a charming presentation once it’s baked!

Step 2: Mixing the Dry Ingredients

In a mixing bowl, sift together your pistachio flour, almond flour, cornstarch, and fine sea salt. Sifting is like sending a warm hug to your ingredients; it makes them light and airy. Make sure they’re combined well because this mixture is the base for our glorious flourless cake. Set this bowl aside for a moment; it won’t be lonely for long!

Step 3: Combining Orange Zest and Sugar

Now, let’s elevate our sugar! Rub the finely grated orange zest into the granulated sugar with your fingers until it smells heavenly. This crucial step infuses the sugar with vibrant citrus notes that will shine through the cake. You’ll appreciate how it brightens up the flavor profile later when you take that first delicious bite!

Step 4: Whipping the Eggs

Next, it’s time to whip those eggs! In a stand mixer, beat the eggs on medium speed until they’re frothy. After they’ve become light and airy, add in the orange-sugar mixture. Increase the speed to high, and whip for 7 to 10 minutes. You want them to turn pale and voluminous. This step is the secret to a cake that’s as fluffy as a cloud—trust me!

Step 5: Melting the Butter

While the eggs are whipping, let’s melt our butter. Place the cubed unsalted butter in a heatproof measuring cup. Microwave it at 50% power for 10 seconds, then stir. Keep doing this until it’s just soft enough to flow. Once melted, mix in your extra virgin olive oil. This combo adds both richness and moisture; you’re definitely going to want it!

Step 6: Mixing in the Wet Ingredients

With the mixer running on low, slowly pour in the melted butter and olive oil mixture to the whipped eggs. Let it incorporate fully for a few seconds. This step is essential; we want a smooth blend of flavors to marry beautifully. When you taste it later, you’ll appreciate the seamless fusion of ingredients contributing to that moist richness!

Step 7: Incorporating the Dry Ingredients

Now it’s time to gently fold in our dry ingredients. Using a spatula, add the sifted dry mixture into the egg mixture little by little. This step requires a soft touch to prevent deflating the air you’ve worked so hard to whip into those eggs. Gently mix until everything is just combined; it’s okay if a few streaks remain!

Step 8: Baking the Cake

Pour the luscious batter into your prepared cake pan—watch it glisten as it hits the bottom! Bake for about 40 to 45 minutes, but keep an eye on it. You’ll know it’s done when the top no longer appears fluid, and a toothpick poked gently in the center comes out clean. If you listen closely, you might even hear a quiet cheer from your awaiting cake!

Step 9: Cooling the Cake

Once out of the oven, let your cake cool in the pan for a while. Then, carefully cut a strip of acetate and wrap it around the cake, securing it with tape. This technique helps maintain its shape while cooling completely. For extra support, you can return it to the cake pan. Just a little patience here will pay off when you serve this beauty!

Tips for Success

Always use room temperature eggs for better texture.
Keep your ingredients measured and prepped before starting.
Don’t rush the egg whipping; it’s key to achieving fluffiness.
Gently fold in dry ingredients to preserve the volume.
Use an oven thermometer to ensure accurate temperature.

Equipment Needed

9-inch round cake pan (a springform pan works great, too!)
Stand mixer with whisk attachment (a handheld mixer works well if that’s what you have!)
Mixing bowls (I love using clear glass bowls for visibility)
Sifter or fine mesh strainer (makes sifting flour a breeze)
Heatproof measuring cup (any liquid measuring cup will do!)

Variations

Add a pinch of cayenne pepper to the batter for a spicy kick that pairs beautifully with the chocolate and pistachio.
Mix in some chopped dark chocolate or white chocolate chips for added texture and richness in every bite.
Swap pistachio flour for walnut or hazelnut flour if you want to experiment with different nutty flavors.
For a tropical twist, incorporate coconut flakes or top the cake with shredded coconut before serving.
Transform this dessert into a layered cake by baking two rounds and sandwiching them with ganache in between.

Serving Suggestions

Serve slices of this cake alongside fresh berries for a burst of color and flavor.
A dollop of whipped cream adds a lovely richness that complements the ganache.
Pair it with a glass of dessert wine for an indulgent treat.
Sprinkle finely crushed pistachios on top for an elegant garnish.

FAQs about Flourless Pistachio Cake with Chocolate Ganache

Can I substitute regular flour for the pistachio flour?

No, this recipe specifically relies on pistachio flour to create its unique texture and flavor. If you don’t have pistachio flour, you can try using almond flour, but it will alter the taste slightly.

How do I store leftover flourless pistachio cake?

Store any leftovers in an airtight container at room temperature for up to three days. You can refrigerate it for a longer shelf life, just bring it back to room temperature before serving.

Can I freeze the flourless cake?

Absolutely! This cake freezes wonderfully. Wrap it tightly in plastic wrap and then in foil. It will keep for up to three months in the freezer. Just thaw it overnight in the fridge before enjoying!

What is the best way to serve the cake?

For the perfect presentation, serve the flourless pistachio cake with a generous drizzle of chocolate ganache, and garnish with crushed pistachios or fresh berries. Pair it with whipped cream for an extra indulgence everyone will love!

Can I make this cake dairy-free?

You can try using coconut oil instead of butter, and substitute heavy cream with coconut cream for the ganache. This way, you’ll still get a delicious dessert while catering to dietary needs!

Final Thoughts

Baking this Flourless Pistachio Cake with Chocolate Ganache is truly a rewarding experience. The moment you take that first slice and see the vibrant green specks of pistachio peeking through the rich chocolate ganache, it feels like a culinary triumph. Each bite is a delightful blend of flavors that dances on your palate, making it perfect for celebrations or a cozy night in. Plus, knowing that it’s gluten-free lets you share it with everyone without a second thought. I can assure you; this cake will leave your loved ones smiling and asking for seconds. Enjoy every moment of this sweet adventure!