Flourless Pistachio Cake with Chocolate Ganache

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Introduction:
This Flourless Pistachio Cake with Chocolate Ganache is a decadent gluten-free dessert with a rich, nutty flavor. Made with finely ground pistachios instead of flour, the cake has a tender crumb and is moist and flavorful. Topped with a silky chocolate ganache, it’s the perfect dessert for special occasions or to impress guests with its unique taste and texture.

Ingredients

Pistachio Cake:

  • Shelled pistachios (unsalted): 1 ½ cups (200g)
  • Sugar: ¾ cup (150g)
  • Baking powder: 1 teaspoon
  • Salt: ¼ teaspoon
  • Eggs: 4 large, separated
  • Vanilla extract: 1 teaspoon
  • Almond extract (optional): ¼ teaspoon

Chocolate Ganache:

  • Semi-sweet chocolate, chopped: 1 cup (150g)
  • Heavy cream: ½ cup (120ml)

Optional Garnishes:

  • Chopped pistachios
  • Fresh berries
  • Whipped cream

Instructions

  1. Prepare the Pistachios:
  • Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  • In a food processor, pulse the pistachios until finely ground, but be careful not to over-process to avoid turning them into a paste.
  1. Make the Cake Batter:
  • In a medium bowl, whisk together the ground pistachios, half of the sugar, baking powder, and salt.
  • In a large bowl, beat the egg yolks and the remaining sugar until thick and pale. Stir in the vanilla and almond extracts.
  • Gently fold the pistachio mixture into the egg yolk mixture until combined.
  • In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the pistachio mixture in batches, being careful not to deflate the batter.
  1. Bake the Cake:
  • Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  1. Make the Chocolate Ganache:
  • In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth and glossy.
  • Allow the ganache to cool slightly before pouring over the cake.
  1. Assemble and Serve:
  • Pour the ganache over the cooled cake, letting it drip over the sides. Garnish with chopped pistachios and fresh berries if desired. Let the ganache set before slicing and serving.

Tips for Success

  • Use a food processor to get finely ground pistachios but avoid over-processing to maintain the texture.
  • Fold the egg whites carefully to keep the cake light and airy.
  • Allow the ganache to cool slightly before pouring to achieve the best consistency for drizzling.

Recommendations

  • Serve each slice with a dollop of whipped cream or a few fresh berries for added color and flavor.
  • This cake keeps well in the fridge for up to 3 days; bring it to room temperature before serving.

Nutrition (per slice, based on 12 servings)

  • Calories: 280 kcal
  • Protein: 6g
  • Carbohydrates: 23g
  • Fat: 19g
  • Fiber: 2g
  • Sodium: 100mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

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