Flourless Pistachio Cake with Chocolate Ganache Recipe
If you’re searching for an unforgettable dessert that’s as elegant as it is delicious, this Flourless Pistachio Cake with Chocolate Ganache deserves your attention. Imagine a tender, nutty cake with naturally vibrant green hues, topped by a luscious, glossy chocolate ganache that’s worthy of a celebration. This Mediterranean-inspired treat is not only gluten-free but also supremely crave-worthy—each bite offers a pleasing contrast between the rich, moist pistachio crumb and the smooth, sophisticated chocolate topping. Whether for a special gathering or a cozy afternoon with friends, this cake is a conversation starter and an absolute delight.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Flourless Pistachio Cake with Chocolate Ganache lies in how a handful of thoughtfully chosen ingredients create a masterpiece. Each one brings its own magic: from the vibrant, nutty pistachios to the irresistible dark chocolate, there’s nothing unnecessary here—just pure flavor and texture in every bite.
- Pistachios (2 cups, shelled, unsalted): The heart of this cake—choose fresh, vibrant green nuts for the best flavor and natural color.
- Granulated sugar (1 cup): Sweetens the cake while helping whip the eggs into a lusciously thick base.
- Eggs (6 large, separated): Egg yolks enrich, while whipped egg whites give the cake its light, airy crumb—no flour required.
- Almond extract (1/2 teaspoon): Just a hint brings out the pistachio flavor and adds a dreamy aroma.
- Salt (1/4 teaspoon): Heightens all the other flavors and ensures the sweetness is balanced.
- Dark chocolate (4 ounces, finely chopped): Use a quality bar for a silky, deeply flavored ganache topping.
- Heavy cream (1/2 cup): The ingredient that transforms chopped chocolate into a rich, pourable ganache.
- Unsalted butter (1 tablespoon): Glossies up the ganache and gives it a luscious finish.
How to Make Flourless Pistachio Cake with Chocolate Ganache
Step 1: Prepare Your Pan and Preheat the Oven
First things first, set the scene for success. Preheat your oven to 350°F and get out a 9-inch springform pan—so much easier for a delicate flourless cake! Grease the pan and line the bottom with parchment paper; this tiny step prevents sticking and helps you slide out your masterpiece effortlessly later.
Step 2: Pulse the Pistachios with Sugar
Grab your food processor and toss in the pistachios along with half the sugar. Pulse until you have a fine, sand-like mixture but stop before it turns to paste. The sugar helps absorb the oils from the nuts and keeps them from clumping—plus, it deepens that signature pistachio flavor.
Step 3: Whip the Yolks with Sugar and Almond Extract
In a large bowl, beat the egg yolks with the remaining sugar and a splash of almond extract. Keep going until it’s thick, pale, and dreamy—almost tripling in volume. This mixture gives the cake structure and a beautiful golden color.
Step 4: Combine the Pistachio Mixture with the Yolks
Gently fold the ground pistachio-sugar blend into the whipped yolks. This is where things start looking—and smelling—incredibly inviting! You want everything evenly combined, ensuring that gorgeous pistachio green peeks through.
Step 5: Whip and Fold in the Egg Whites
In a separate clean bowl, beat the egg whites with the salt until you get glossy stiff peaks. This step ensures your Flourless Pistachio Cake with Chocolate Ganache will be as light as a cloud. Gently fold the whites into the batter in three batches, taking care not to deflate all that precious air.
Step 6: Bake to Golden Perfection
Pour your airy batter into the prepped pan and smooth the top. Slide it into the oven and bake for 30 to 35 minutes. The cake is ready when a toothpick comes out clean or with just a few moist crumbs. Let it cool completely in the pan before you even think about the ganache—it needs time to set.
Step 7: Make the Chocolate Ganache
For the ultimate finish, gently heat the heavy cream in a small saucepan until just simmering. Remove from heat, add all that lovely chopped chocolate, and let it sit undisturbed for two minutes. Then stir until you have a smooth, glossy pool of chocolate. Stir in the butter for extra shine and silkiness.
Step 8: Assemble and Set
Once the cake is completely cool, spread the ganache evenly over the top, letting it drip gorgeously over the sides if you want a rustic look. Let your Flourless Pistachio Cake with Chocolate Ganache set before slicing—this is the hardest part, but I promise it’s worth the wait!
How to Serve Flourless Pistachio Cake with Chocolate Ganache
Garnishes
A flourish of extra chopped pistachios or a handful of fresh berries can elevate the look and taste. Sometimes, I like to dust the top with a little confectioners’ sugar or add a dollop of whipped cream for pure decadence. The key is enhancing the nutty and chocolatey flavors without overpowering them.
Side Dishes
This cake is a showstopper on its own, but it shines even brighter with a few thoughtful sides. Try serving it alongside a spoonful of tangy Greek yogurt, a refreshing fruit salad, or even a glass of espresso to highlight its Mediterranean flair. Each option plays up the richness and keeps your palate excited.
Creative Ways to Present
For an artistic touch, cut the Flourless Pistachio Cake with Chocolate Ganache into petite squares and serve them as part of a dessert board. Or, use a ring mold to make individual mini-cakes—perfect for dinner parties. For a playful twist, add edible flowers or candied orange peel to bring a burst of color and flavor!
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers, just cover the cake and keep it at room temperature for up to two days. For longer enjoyment, refrigerate it—just let the cake come to room temperature before serving so the ganache returns to its beautiful creamy texture.
Freezing
Need to plan ahead? After the ganache is set, wrap individual slices of Flourless Pistachio Cake with Chocolate Ganache tightly in plastic wrap, then foil. Store them in the freezer for up to a month. Thaw overnight in the fridge or at room temperature for a few hours.
Reheating
This cake is best served at room temperature. If chilled, just set it on the counter for 30–60 minutes before slicing. If you want to gently warm slices (especially in winter!), microwave for just ten seconds—this softens the ganache but keeps the texture dreamy.
FAQs
Can I use store-bought ground pistachios?
Absolutely! Just make sure they’re unsalted and as fresh as possible. Grinding them with sugar from the recipe still helps achieve the best texture and prevents oiliness.
How do I toast pistachios for deeper flavor?
Simply spread shelled pistachios on a baking sheet and toast in a 350°F oven for about 6-8 minutes, stirring once. Let them cool completely to avoid melting the sugar during grinding.
Is this cake suitable for people with gluten intolerance?
Yes, the Flourless Pistachio Cake with Chocolate Ganache is naturally gluten-free—no substitutions needed! Just double-check your chocolate to ensure it doesn’t contain any traces of gluten.
Can I substitute a different nut for pistachios?
While the unique flavor and color come from pistachios, you can swap in almonds or hazelnuts if needed. Just note that the cake will lose its distinct pistachio character but still taste lovely.
What chocolate is best for the ganache?
Choose a dark chocolate (around 60-70% cacao) for a balanced, rich flavor in the ganache. Higher quality chocolate yields a smoother, shinier finish that pairs beautifully with the nutty cake.
Final Thoughts
There’s nothing quite as charming or irresistible as sharing a slice of Flourless Pistachio Cake with Chocolate Ganache with family or friends. Its simplicity, elegance, and riot of flavor make it a must-try for any dessert lover. Trust me—you’re going to want to make this again and again!
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Flourless Pistachio Cake with Chocolate Ganache Recipe
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Flourless Pistachio Cake with a decadent Chocolate Ganache topping. This gluten-free dessert is a perfect balance of nutty pistachios and creamy chocolate, sure to impress any crowd.
Ingredients
Pistachio Cake:
- 2 cups shelled unsalted pistachios
- 1 cup granulated sugar
- 6 large eggs, separated
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Chocolate Ganache:
- 4 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat Oven: Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare Pistachio Mixture: In a food processor, pulse pistachios with 1/2 cup sugar until finely ground.
- Mix Egg Yolks: In a large bowl, beat egg yolks with remaining sugar and almond extract until pale and thick. Stir in ground pistachio mixture.
- Beat Egg Whites: In a separate bowl, beat egg whites with salt until stiff peaks form. Gently fold into pistachio mixture.
- Bake: Pour batter into pan and bake for 30–35 minutes. Cool completely.
- Make Ganache: Heat cream, add chocolate, let sit, stir until smooth. Add butter, stir until glossy.
- Finish Cake: Spread ganache over cake. Let set before slicing.
Notes
- For a more intense flavor, lightly toast the pistachios before grinding.
- This cake is naturally gluten-free and pairs well with whipped cream or fresh berries.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 110mg
