Description
A rich and moist flourless pistachio cake topped with a smooth, decadent chocolate ganache. Naturally gluten-free and perfect for special occasions or as a luxurious dessert.
Ingredients
Units
Scale
- 1 1/2 cups shelled unsalted pistachios
- 3/4 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/2 tsp salt
- 1/2 tsp baking powder (gluten-free if needed)
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 1 tbsp unsalted butter (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a food processor, grind the pistachios with half the sugar until finely ground but not pasty.
- In a large bowl, beat the eggs with the remaining sugar until pale and fluffy.
- Gently fold in the ground pistachios, melted butter, vanilla, almond extract (if using), salt, and baking powder.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan, then transfer to a serving plate.
- For the ganache, heat the heavy cream in a saucepan until just simmering. Remove from heat and add chopped chocolate and butter.
- Let sit for 1–2 minutes, then stir until smooth and glossy.
- Pour the ganache over the cooled cake, letting it drip over the sides.
- Chill slightly to set the ganache before serving.
Notes
- You can substitute some of the pistachios with almond flour if desired.
- For a dairy-free version, use coconut cream and vegan butter for the ganache.
- Top with chopped pistachios or edible flowers for decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 110mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 105mg
