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Flourless Pistachio Cake with Chocolate Ganache

Flourless Pistachio Cake with Chocolate Ganache
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A rich and naturally gluten-free Flourless Pistachio Cake topped with silky dark chocolate ganache. This moist, tender cake combines buttery ground pistachios with a luscious ganache finish, perfect for any occasion where a decadent, nutty dessert is desired.

Ingredients

Scale

Cake Ingredients

  • 1 ½ cups raw pistachios, finely ground
  • 4 large eggs
  • ¾ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Chocolate Ganache

  • 6 ounces dark chocolate (60-70% cocoa), chopped
  • ½ cup heavy cream

Instructions

  1. Prepare the Pistachios: Start by finely grinding the raw pistachios in a food processor until they reach a coarse, flour-like texture. Be careful not to over-process into a paste; this consistency ensures a tender yet structured cake.
  2. Whip Eggs and Sugar: In a mixing bowl, beat the eggs and sugar together until pale and fluffy. This aeration is crucial to give the cake lightness despite the absence of flour.
  3. Combine Ingredients: Gently fold the ground pistachios and melted butter into the egg mixture. Add the vanilla extract and a pinch of salt to enhance flavors, then mix until everything is just combined—avoid overmixing to prevent a dense texture.
  4. Bake the Cake: Pour the batter into a greased or parchment-lined springform pan and bake at 325°F (160°C) for about 25-30 minutes. The cake should be set but still moist, maintaining its melt-in-your-mouth quality.
  5. Make the Chocolate Ganache: Heat the heavy cream gently until steaming, then pour it over the chopped dark chocolate. Let sit for a minute before stirring until smooth and glossy; this silky ganache will be poured over the cooled cake.
  6. Assemble and Chill: Once the cake is completely cool, spread the ganache evenly on top. Chill the entire cake for at least an hour to allow the ganache to set and the flavors to meld beautifully.

Notes

  • Use fresh, raw pistachios for vibrant flavor; avoid pre-salted or roasted nuts.
  • Beat eggs and sugar thoroughly to incorporate air, essential for a light crumb.
  • Avoid overbaking to keep the cake moist and tender inside.
  • Chop chocolate finely for a smoother, flawless ganache.
  • Chill the cake before serving to deepen flavors and firm the ganache.
  • Optional variations include adding citrus zest, swapping nuts, infusing spices, or using vegan alternatives.
  • Store leftovers tightly covered in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Let frozen slices thaw overnight in the refrigerator before serving; avoid reheating.

Nutrition

Keywords: Flourless Pistachio Cake, Gluten-Free Dessert, Chocolate Ganache, Nutty Cake, Decadent Cake, Pistachio Dessert

Find it online: https://mealsbylina.com/flourless-pistachio-cake-with-chocolate-ganache/