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
Scale
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
