Description
Flourless Pistachio Cake with Chocolate Ganache is a decadent and gluten-free dessert that combines the rich, nutty flavor of pistachios with silky dark chocolate ganache. Topped with slivered pistachios, it’s a sophisticated treat for any occasion.
Ingredients
1 cup pistachio flour
½ cup almond flour
¾ cup sugar
4 large eggs
¼ cup unsalted butter, melted
¼ cup olive oil
1 teaspoon pistachio extract
1/8 teaspoon salt
1 cup dark chocolate (for ganache)
½ cup heavy cream
Slivered pistachios for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, whisk together pistachio flour, almond flour, sugar, and salt.
- In a separate bowl, beat the eggs, then add the melted butter, olive oil, and pistachio extract. Combine the wet and dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan before transferring to a wire rack.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour it over the chopped dark chocolate and let it sit for 2 minutes. Stir until smooth, then let it cool slightly.
- Once the cake has cooled, pour the ganache over the top, spreading it to the edges. Garnish with slivered pistachios for a decorative touch.
Notes
For an aromatic twist, try adding orange zest or rosewater to the batter.
For a dairy-free version, use dairy-free butter and cream.
Top the cake with fresh berries like raspberries or strawberries for added color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free, Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 70mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 60mg
