Flourless Pistachio Cake with Chocolate Ganache Recipe

Instructions

1️⃣ Prepare the Pistachios

1. Preheat your oven to 350°F (175°C).
2. Grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper for easy removal.
3. Using a food processor, grind the pistachios until they resemble fine flour—be careful not to overprocess into a paste.

2️⃣ Make the Cake Batter

1. In a large mixing bowl, whisk together the ground pistachios and powdered sugar.
2. Add the eggs, vanilla extract, baking powder, and a pinch of salt.
3. Mix until the batter is smooth, pale, and slightly runny.

3️⃣ Bake the Cake

1. Pour the batter into the prepared pan and smooth the surface with a spatula.
2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before adding the ganache.

4️⃣ Prepare the Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it begins to steam—do not boil.
2. Remove from heat and pour over the dark chocolate in a heatproof bowl. Let sit for 1 minute to melt.
3. Stir until the chocolate is fully melted and smooth, then add the butter and mix until glossy.

5️⃣ Assemble the Cake

1. Once the cake has fully cooled, place it on a serving plate.
2. Pour the ganache over the center of the cake, letting it flow naturally over the edges.
3. Allow the ganache to set at room temperature for 10–20 minutes before slicing and serving.

Serving Suggestion