Flourless Pistachio Cake with Chocolate Ganache Recipe
If you’re searching for a showstopper of a dessert that brings together nutty richness and pure chocolate bliss, look no further than this Flourless Pistachio Cake with Chocolate Ganache. Every bite is moist, deeply flavorful, and gluten-free, making it perfect for all your special gatherings (or, let’s be honest, a cozy treat for yourself). The subtle almond and vanilla notes complement the vibrant pistachios, while an irresistibly smooth ganache seals the deal. This cake truly celebrates the natural beauty of its ingredients in a way that feels fancy but is secretly so easy to pull off!
Ingredients You’ll Need
What I love about this cake is just how simple yet powerful each ingredient is—every one plays a role in flavor, texture, or that eye-catching green crumb. Here’s what you’ll need for your Flourless Pistachio Cake with Chocolate Ganache, plus a few tips to get the most out of every bite.
- Shelled unsalted pistachios (1 ½ cups): These are the stars of the show! Go for fresh, vibrant-green nuts for the boldest color and flavor.
- Granulated sugar (¾ cup): Split between the nut mixture and eggs, it adds structure and sweetness without overwhelming the pistachio flavor.
- Large eggs (4): Eggs keep the cake moist and light, binding everything together (no flour needed!).
- Almond extract (½ tsp): Just a touch amps up the nutty aroma and really makes pistachios shine.
- Vanilla extract (½ tsp): For a warm, mellow undertone that lets all the other flavors pop.
- Salt (¼ tsp): Balances sweetness and makes all the flavors a little more vivid.
- Unsalted butter, melted (4 tbsp): It delivers richness and keeps the crumb luscious and tender.
- Gluten-free baking powder (½ tsp): Just enough to gently lift the cake as it bakes—don’t skip it!
- Dark chocolate chips or chopped dark chocolate (½ cup): Choose your favorite high-quality dark chocolate for the ganache; it makes all the difference.
- Heavy cream (¼ cup): Combines with chocolate for the silkiest, glossiest ganache imaginable.
How to Make Flourless Pistachio Cake with Chocolate Ganache
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy release—you don’t want to risk any of this delicate cake sticking!
Step 2: Pulse Pistachios and Sugar
Add the pistachios and half of the sugar to your food processor. Pulse until the nuts are finely ground and the mixture looks like green sand—just be careful not to go too far, or you’ll end up with pistachio paste. This step ensures the cake’s unique texture and flavor.
Step 3: Whip the Eggs and Sugar
In a large mixing bowl, whisk the eggs with the remaining sugar until pale, thick, and fluffy—about 2 to 3 minutes. This is what gives the cake its lightness, so don’t skip the whisking! You’re looking for a pale yellow, almost mousse-like mixture.
Step 4: Add Extracts and Salt
Gently mix in the almond extract, vanilla extract, and salt. These flavorful accents are simple but essential in enhancing the pistachio and chocolate. They’ll make your whole kitchen smell incredible!
Step 5: Fold in Dry Ingredients and Butter
Now, pour in the pistachio-sugar mixture along with the gluten-free baking powder and melted butter. Fold everything together by hand to preserve the air you’ve whipped into the eggs. Stop as soon as the mixture is fully combined—overmixing isn’t your friend here.
Step 6: Bake
Pour the luscious batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 25 to 30 minutes. The cake should spring back lightly and a toothpick poked in the center will come out clean. Let it cool in the pan for about 10 minutes, then invert it onto a rack to cool completely. Patience—ganache is coming!
Step 7: Make the Ganache
Heat the heavy cream in a small saucepan on the stove until it’s just starting to simmer (don’t let it boil). Pour it over your chopped dark chocolate or chocolate chips in a bowl. Let it stand for 1 minute, then stir slowly until you have a glossy, completely smooth ganache.
Step 8: Top the Cake with Ganache
Once the cake is absolutely cool to the touch, pour your silky ganache over the top. Use a spatula to gently spread it all the way to the edges. If you like, reserve a handful of chopped pistachios to sprinkle on top for extra color and crunch. Let the ganache set slightly before serving for the ultimate finish.
How to Serve Flourless Pistachio Cake with Chocolate Ganache
Garnishes
Nothing beats an extra flourish of finely chopped pistachios on top of that glossy ganache. But consider a sprinkle of flaky sea salt, a dusting of powdered sugar around the edges, or even a handful of fresh raspberries for a burst of color and tang. Each of these is a tiny detail that makes your Flourless Pistachio Cake with Chocolate Ganache feel all the more special.
Side Dishes
Since the cake is supremely rich and nutty, pair it with something refreshing: a dollop of lightly sweetened whipped cream or a scoop of vanilla bean gelato is perfection. Slices of orange or a simple berry salad are equally fabulous—those bright, fresh flavors are a brilliant contrast to the decadent chocolate.
Creative Ways to Present
The Flourless Pistachio Cake with Chocolate Ganache is stunning on its own, but you can level up your presentation by cutting small wedges and arranging them on a platter for a fancier event. Or, try serving mini squares as part of a Mediterranean dessert board, with dried figs, fresh fruit, and more pistachios. Individual mini cakes baked in muffin tins are also adorable for parties!
Make Ahead and Storage
Storing Leftovers
Once the cake is completely cool and the ganache is set, loosely wrap leftovers and keep them in an airtight container in the fridge. The Flourless Pistachio Cake with Chocolate Ganache actually gets even better after a day, as the flavors deepen and the texture becomes fudgier.
Freezing
Yes, this cake freezes beautifully! Wrap slices (or the whole cake) in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the fridge before enjoying again. If freezing with ganache, give it some extra time for the topping to return to its silky state.
Reheating
This cake is best enjoyed at room temperature, so let it sit out for about 30 minutes if it’s coming from the fridge. If you like a slightly melty ganache, zap a slice in the microwave for just 5-10 seconds—you’ll love that gooey chocolate top!
FAQs
Can I make the Flourless Pistachio Cake with Chocolate Ganache ahead of time?
Absolutely! It actually improves overnight. Bake and frost the cake a day before, store it covered in the fridge, and let it come to room temperature before serving for the best flavor and texture.
What if I don’t have almond extract?
No worries—just use a little extra vanilla extract. While almond extract heightens the nutty flavor, your cake will still taste fabulous without it.
Is it possible to use pre-ground pistachio flour?
You can use pistachio flour in a pinch, but grinding fresh, shelled pistachios gives the cake a more vibrant color and a deeper, fresher flavor.
Can I use milk chocolate instead of dark for the ganache?
Of course! If you prefer a sweeter, less intense topping, milk chocolate works wonderfully. Just keep in mind that it will be a bit sweeter than the classic dark ganache.
How do I ensure my ganache is super smooth?
Chop your chocolate very finely and be sure your cream is hot enough to melt it, but not boiling. Let the hot cream sit on the chocolate for a minute before stirring, and keep mixing gently until you have a completely smooth and glossy ganache.
Final Thoughts
No matter the occasion, I can’t recommend this Flourless Pistachio Cake with Chocolate Ganache enough—it’s elegant, easy, and boasts a flavor combo that’s truly unforgettable. I hope you’ll give it a go and let this cake become a new favorite in your dessert rotation. Happy baking!
Print
Flourless Pistachio Cake with Chocolate Ganache Recipe
- Total Time: 45 minutes
- Yield: 8 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 combination of nutty pistachios and creamy chocolate.
Ingredients
Pistachio Cake:
- 1 ½ cups shelled unsalted pistachios
- ¾ cup granulated sugar
- 4 large eggs
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 4 tablespoons unsalted butter (melted and slightly cooled)
- ½ teaspoon baking powder (gluten-free)
Chocolate Ganache:
- ½ cup dark chocolate chips or chopped dark chocolate
- ¼ cup heavy cream
Instructions
- Prepare the Pistachio Cake: Preheat the oven to 350°F (175°C) and grease/line an 8-inch round cake pan. Pulse pistachios and half of the sugar in a food processor until finely ground.
- Make the Cake Batter: Whisk eggs with remaining sugar until fluffy. Add extracts, salt, pistachio mixture, baking powder, and melted butter. Mix well and pour into the pan.
- Bake the Cake: Bake for 25-30 minutes until a toothpick comes out clean. Cool in the pan before transferring to a wire rack.
- Prepare the Ganache: Heat cream until simmering, then pour over chocolate. Stir until smooth.
- Finish the Cake: Spread the ganache over the cake and allow it to set before serving.
Notes
- For added texture, sprinkle chopped pistachios on top of the ganache.
- You can use milk chocolate instead of dark chocolate if desired.
- Store the cake in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
