Table of Contents
If you’re searching for a dessert that’s both elegant and easy to make, look no further than this Flourless Pistachio Cake with Chocolate Ganache. With only five ingredients, this recipe delivers a moist, nutty cake topped with a luscious layer of rich ganache. It’s gluten-free, making it a perfect treat for those with dietary restrictions. Ready to dive in? Let’s get started!
Why You’ll Love This Recipe
- Gluten-Free and Simple: Only five ingredients are needed for a cake that’s naturally gluten-free without compromising flavor.
- Elegant Yet Easy: Perfect for dinner parties, birthdays, or a casual indulgence.
- Full of Nutty Flavor: The pistachios take center stage, offering a delightful taste and texture.
Whether you’re a seasoned baker or a beginner, this cake is sure to impress.
Ingredients You’ll Need
Here’s a quick overview of the ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Pistachios | 2 cups (unsalted) | Shelled and finely ground. |
| Sugar | 3/4 cup | Granulated. |
| Eggs | 4 large | At room temperature. |
| Dark chocolate | 6 oz | For the ganache. |
| Heavy cream | 1/2 cup | For the ganache. |
Pro tip: For vibrant flavor, use high-quality pistachios and dark chocolate.
How to Make Flourless Pistachio Cake with Chocolate Ganache
Follow these simple steps to create this delightful dessert:
Step 1 – Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan and line the bottom with parchment paper.
Step 2 – Process the Pistachios
- Place the pistachios in a food processor and pulse until finely ground. Be careful not to over-process—you want a fine meal, not pistachio butter.
Step 3 – Combine Ingredients
- In a mixing bowl, whisk the eggs and sugar together until the mixture becomes pale and fluffy.
- Gently fold in the ground pistachios until fully incorporated.
Step 4 – Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 5 – Make the Chocolate Ganache
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and pour over the chopped dark chocolate in a heatproof bowl.
- Let sit for 2 minutes, then stir until smooth and glossy.
Step 6 – Assemble the Cake
- Pour the ganache over the cooled cake, letting it drip down the sides for a beautiful finish.
- Let the ganache set before slicing and serving.
Tips for Success
- Grind the Pistachios Properly: Ensure they’re finely ground but not turned into paste.
- Use Room Temperature Eggs: This helps the batter whip up better.
- Chill the Cake Before Serving: Cooling the cake ensures clean slices and better flavor.
FAQs About Flourless Pistachio Cake with Chocolate Ganache
Can I use salted pistachios?
Yes, but reduce the sugar slightly to balance the flavors.
How do I store this cake?
Store it in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
Can I make this dairy-free?
Absolutely! Substitute coconut cream for heavy cream and use dairy-free chocolate.
Can I use a different nut?
Yes, almonds or hazelnuts make great substitutes, though the flavor will change slightly.
Conclusion – A Simple Delight for Every Occasion
This Flourless Pistachio Cake with Chocolate Ganache is proof that simplicity can be indulgent. With minimal ingredients and maximum flavor, it’s a dessert that anyone can master. Whether you’re gluten-free or just a fan of pistachios and chocolate, this cake is sure to become a go-to favorite.
Try it today, and don’t forget to share your results. Happy baking!
Enjoy Flourless Pistachio Cake with Chocolate Ganache recipe