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
Scale
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
