Flourless Pistachio Cake with Chocolate Ganache

Short Description

This Flourless Pistachio Cake with Chocolate Ganache is a refined dessert that combines the rich, nutty flavor of pistachios with a smooth, dark chocolate topping. Naturally gluten-free, this cake boasts a vibrant green hue and a moist, tender crumb, making it an elegant choice for any occasion.

Why You’ll Love This Recipe

• Naturally Gluten-Free: Crafted without traditional flour, this cake is suitable for those with gluten sensitivities.
• Rich Pistachio Flavor: Utilizing pistachio flour and extract ensures a deep, authentic pistachio taste.
• Elegant Presentation: The cake’s bright green interior and glossy ganache topping create a visually stunning dessert.
• Versatile for Occasions: Perfect for holidays, celebrations, or as a sophisticated everyday treat.
• Moist and Tender Texture: The combination of nut flours and fats results in a delicate, velvety crumb.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake

• 2 cups pistachio flour
• ¾ cup almond flour
• 2 tablespoons cornstarch
• ¾ teaspoon fine sea salt
• 1¼ cups granulated sugar
• 1 teaspoon finely grated orange zest
• 6 large eggs, at room temperature
• 10 tablespoons unsalted butter, cut into cubes
• 2 tablespoons extra virgin olive oil
• ¾ teaspoon pistachio extract

For the Ganache Topping

• 5 ounces dark chocolate (60–70% cacao), finely chopped
• 1 ounce milk chocolate (30–35% cacao), finely chopped
• 1 cup heavy cream

Directions

1. Preparation: Preheat the oven to 350°F (175°C). Butter a 9-inch round cake pan, line the bottom with parchment paper, and lightly butter the parchment.
2. Dry Ingredients: In a bowl, sift together the pistachio flour, almond flour, cornstarch, and salt. Set aside.
3. Flavoring Sugar: In a separate bowl, rub the orange zest into the granulated sugar until the mixture is fragrant and evenly combined.
4. Egg Mixture: In a large mixing bowl, beat the eggs until they are light and frothy. Gradually add the flavored sugar, continuing to beat until the mixture is thick and pale.
5. Incorporate Fats: Melt the butter and combine it with the olive oil. Slowly add this mixture to the egg and sugar blend, mixing until fully incorporated. Stir in the pistachio extract.
6. Combine Dry and Wet Ingredients: Gently fold the sifted dry ingredients into the wet mixture until just combined, being careful not to overmix.
7. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Prepare Ganache: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolates. Let sit for 5 minutes, then whisk until smooth and glossy.
9. Assemble: Once the cake is completely cooled, pour the ganache over the top, allowing it to spread evenly and drip down the sides. Let the ganache set at room temperature before serving.

Servings and Timing

• Yield: 1 (9-inch) cake, approximately 12 servings
• Preparation Time: 1 hour
• Baking Time: 45 minutes
• Total Time: Approximately 5 hours (including cooling and ganache setting time)

Variations

• Nut Substitutions: Replace pistachio flour with almond or hazelnut flour for a different flavor profile.
• Citrus Twist: Substitute orange zest with lemon or lime zest to alter the citrus notes.
• Chocolate Choices: Use all dark chocolate for a more intense ganache or all milk chocolate for a sweeter topping.
• Decorative Toppings: Garnish with chopped pistachios, edible flowers, or a dusting of powdered sugar for added visual appeal.

Storage/Reheating

• Room Temperature: Store the cake in an airtight container for up to 2 days.
• Refrigeration: Keep refrigerated for up to 5 days. Bring to room temperature before serving for optimal texture.
• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it covered at room temperature and add the ganache on the day of serving.

Is this cake suitable for those with gluten intolerance?

Absolutely. This cake is naturally gluten-free, as it uses nut flours instead of wheat flour.

Can I use store-bought pistachio flour?

Yes, but for a more vibrant green color and fresher taste, homemade pistachio flour is recommended.

What can I use if I don’t have pistachio extract?

You can omit it or substitute with almond extract, though the pistachio flavor will be less pronounced.

How do I prevent the ganache from becoming too runny?

Ensure the cream is hot but not boiling, and allow the ganache to cool and thicken before pouring it over the cake.

Can I use a different pan size?

A 9-inch round pan is ideal. Using a different size may affect baking time and cake thickness.

How do I know when the cake is done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done.

Can I add other flavors to the ganache?

Yes, you can infuse the cream with flavors like coffee or liqueurs before adding the chocolate.

Is it necessary to use both dark and milk chocolate in the ganache?

Using both provides a balanced flavor, but you can use all dark or all milk chocolate based on your preference.

How should I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 5 days.

Conclusion

The Flourless Pistachio Cake with Chocolate Ganache is a sophisticated dessert that combines rich flavors and elegant presentation. Its moist, tender crumb and glossy ganache topping make it a standout choice for any gathering or special occasion. Whether you’re catering to gluten-free guests or simply seeking a unique cake, this recipe delivers both taste and visual appeal.

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