If you are searching for a dessert that combines nutty richness with decadent chocolate in a way that feels both elegant and surprising, then this Flourless Pistachio Cake with Chocolate Ganache Recipe is your new best friend. Perfectly moist with a tender crumb thanks to pistachio and almond flours, this cake is gloriously dense without any flour at all. The luscious chocolate ganache on top adds that silky finish that will have everyone asking for seconds. It’s a celebration-worthy dessert that feels fancy but is truly straightforward to make, turning simple ingredients into something unforgettable.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, from the nutty pistachio flour that gives the cake its unique texture and flavor, to the rich dark chocolate that makes the ganache luxuriously smooth and shiny. These simple but carefully chosen ingredients come together beautifully to create a cake that’s both sophisticated and comforting.
- 1 cup pistachio flour: Provides the star nutty flavor and moist texture in place of traditional flour.
- ½ cup almond flour: Adds depth and a subtle sweetness while helping with structure.
- ¾ cup sugar: Balances the natural nut oils with just the right amount of sweetness.
- 4 large eggs: Bind everything together and give the cake its tender yet sturdy crumb.
- ¼ cup unsalted butter, melted: Adds richness and a buttery undertone.
- ¼ cup olive oil: Contributes moistness and a hint of fruity flavor that complements pistachios perfectly.
- 1 teaspoon pistachio extract: Amplifies the pistachio flavor for an extra punch.
- 1/8 teaspoon salt: Enhances the overall flavors and balances sweetness.
- For the Ganache: 1 cup dark chocolate and ½ cup heavy cream to create a silky, glossy finish.
- For Garnish: Slivered pistachios add a lovely crunch and decorative flair.
How to Make Flourless Pistachio Cake with Chocolate Ganache Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper. This ensures your flourless pistachio cake releases cleanly and keeps its perfect shape while baking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the pistachio flour, almond flour, sugar, and salt. Mixing these dry elements first helps distribute the leavening evenly and prevents clumping, giving your cake a smooth texture.
Step 3: Blend the Wet Ingredients
In a separate bowl, beat the eggs until frothy then add the melted butter, olive oil, and pistachio extract. Whisking these together brings moisture, buttery richness, and a burst of nutty aroma that will make your kitchen smell amazing.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients and stir gently but thoroughly until you have a smooth batter. This part is key—overmixing can reduce the natural tenderness of the cake, so aim for just combined with no dry spots.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the surface with a spatula for an even bake. Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before removing—it’s delicate and needs to set fully.
Step 6: Make the Luxurious Ganache
While the cake cools, warm the heavy cream over medium heat until it begins to barely simmer. Pour it over chopped dark chocolate in a bowl, let it sit for a couple of minutes, then stir gently until silky smooth. This ganache will be your crowning glory.
Step 7: Assemble Your Cake
Once your flourless pistachio cake has cooled, pour the chocolate ganache over the top, letting it spread naturally to the edges. Sprinkle slivered pistachios to add texture and an elegant finish that makes every bite feel extra special.
How to Serve Flourless Pistachio Cake with Chocolate Ganache Recipe
Garnishes
Besides slivered pistachios, a light dusting of powdered sugar or even edible gold flakes can elevate the presentation. Fresh berries on the side add a pop of color and a bright, tart contrast to the richness of the cake.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to complement the rich chocolate ganache. A cup of strong coffee or a glass of dessert wine truly rounds out the experience.
Creative Ways to Present
Try individual servings by layering cake slices with ganache and pistachio bits in small glass jars for an elegant yet casual dessert option. Alternatively, serve the cake as mini cupcakes topped with ganache and a pistachio sprinkle for parties.
Make Ahead and Storage
Storing Leftovers
After serving, wrap your flourless pistachio cake tightly in plastic wrap or store it in an airtight container. It will keep wonderfully at room temperature for two days or refrigerated for up to five days without drying out.
Freezing
You can freeze the baked cake without ganache by wrapping it well in plastic wrap and foil—it keeps for up to two months. Thaw overnight in the fridge, then add fresh ganache before serving to maintain the best texture and flavor.
Reheating
To enjoy the cake warm, heat slices gently in the microwave for about 15 seconds or until just warmed through. This also softens the ganache slightly, making it even more delightful on the palate.
FAQs
Can I substitute the pistachio flour?
For this Flourless Pistachio Cake with Chocolate Ganache Recipe, pistachio flour is key for flavor and texture. However, almond flour can be increased if pistachio flour is unavailable, though the nutty pistachio note will be less pronounced.
Is this cake gluten free?
Yes! Since this cake uses pistachio and almond flours instead of traditional wheat flour, it is naturally gluten free—making it a fantastic option for those with gluten sensitivities.
How do I know when the cake is done baking?
Insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs (not wet batter), the cake is fully baked and ready to cool.
Can I make the ganache ahead of time?
Absolutely! Prepare the ganache a day in advance, store it covered in the fridge, and gently warm it before pouring over the cooled cake to get that perfect pourable consistency.
What if I don’t have pistachio extract?
You can omit pistachio extract and still have a delicious cake, but it adds a wonderful, intensified pistachio aroma. A few drops of almond extract can be a substitute in a pinch, though it will change the flavor profile.
Final Thoughts
This Flourless Pistachio Cake with Chocolate Ganache Recipe brings so much joy to the table with its delightful combination of nutty, buttery cake topped with rich, glossy chocolate. It’s a dessert that feels special without needing hours in the kitchen, perfect for both casual gatherings and fancy celebrations. I hope you get to try this recipe soon and enjoy every bite as much as I do!
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Flourless Pistachio Cake with Chocolate Ganache Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Flourless Pistachio Cake with Chocolate Ganache is a rich and moist nut-based dessert perfect for special occasions or an indulgent treat. Made with pistachio and almond flours, it’s naturally gluten-free and enhanced with a luscious dark chocolate ganache topping and garnished with crunchy slivered pistachios for added texture and flavor.
Ingredients
Cake Ingredients
- 1 cup pistachio flour
- ½ cup almond flour
- ¾ cup sugar
- 4 large eggs
- ¼ cup unsalted butter, melted
- ¼ cup olive oil
- 1 teaspoon pistachio extract
- 1/8 teaspoon salt
Ganache Ingredients
- 1 cup dark chocolate, chopped
- ½ cup heavy cream
Garnish
- Slivered pistachios
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Prepare the Cake Batter: In a large bowl, whisk together the pistachio flour, almond flour, sugar, and salt until well combined. In a separate bowl, beat the eggs thoroughly, then add the melted butter, olive oil, and pistachio extract. Pour the wet ingredients into the dry and mix until you achieve a smooth, homogenous batter.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan before transferring it to a wire rack.
- Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes to melt the chocolate, then stir until the ganache is smooth and glossy. Allow it to cool slightly to thicken slightly but remain pourable.
- Assemble the Cake: Once the cake is completely cooled, pour the chocolate ganache evenly over the top, spreading it gently to the edges with a spatula. Garnish the ganache with slivered pistachios for a decorative and crunchy finish. Let the ganache set before serving.
Notes
- Use high-quality pistachio and almond flours for the best texture and flavor.
- The cake is gluten-free naturally due to the use of nut flours.
- Ensure the cake is fully cooled before adding ganache to avoid melting or sliding.
- For a dairy-free ganache, substitute heavy cream with full-fat coconut milk.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for a richer flavor.
