If you’re searching for a showstopper dessert that’s equal parts elegant and delicious, look no further than Flourless Pistachio Cake with Chocolate Ganache. This Mediterranean-inspired treat is naturally gluten-free, radiantly green from toasted pistachios, and crowned with a glossy, swoon-worthy chocolate ganache. It’s the kind of cake that makes everyone at the table pause for a moment of awe before digging in—and every bite delivers rich nuttiness, a whisper of citrus, and that luscious chocolate finish. Whether you’re baking for a special occasion or just want to treat yourself, this is the kind of recipe you’ll be excited to share (and totally happy to keep a slice for yourself, too).
Ingredients You’ll Need
All you need are a handful of pantry staples and a quick trip to the nut aisle for the magic of this cake. Each ingredient plays a starring role, from the vibrant pistachios to the creamy ganache, working together to create a sophisticated and memorable dessert.
- Pistachios: Use 1 ½ cups shelled, unsalted pistachios—these are the heart of the cake, lending both flavor and that beautiful green color.
- Granulated Sugar: ¾ cup splits into two steps, sweetening both the nutty cake and giving structure to the eggs.
- Eggs: 4 large eggs, separated; yolks add richness while whipped whites keep the crumb fluffy and light.
- Vanilla Extract: 1 teaspoon rounds out the flavor with familiar warmth.
- Almond Extract: ½ teaspoon boosts the nuttiness and adds subtle complexity.
- Salt: ¼ teaspoon enhances all the flavors in this cake without overwhelming the delicate pistachio.
- Lemon Zest: 1 teaspoon brings brightness and a gentle zing to every bite.
- Baking Powder: 1 teaspoon helps the cake rise without traditional flour.
- Dark Chocolate: 4 ounces, chopped—choose a good quality bar for a truly decadent ganache.
- Heavy Cream: ½ cup transforms chopped chocolate into a pouring, velvety blanket of ganache.
How to Make Flourless Pistachio Cake with Chocolate Ganache
Step 1: Prep Your Pan and Tools
Start by heating your oven to 350°F (175°C) and greasing an 8-inch round cake pan. For guaranteed easy release, line the pan’s bottom with a circle of parchment paper. Trust me, you’ll thank yourself when it’s time to turn the cake out!
Step 2: Grind the Pistachios
Add the pistachios with ¼ cup of the sugar to a food processor, and pulse until they’re finely ground. Don’t go too far—you want a texture like sand, but not a paste. This step creates the vibrant base for your Flourless Pistachio Cake with Chocolate Ganache.
Step 3: Prepare the Egg Yolks Mixture
In a mixing bowl, vigorously whisk the 4 egg yolks with the remaining ½ cup sugar until the mixture is pale, thick, and ribbons off your whisk or beaters. Then, stir in the vanilla extract, almond extract, lemon zest, salt, and baking powder. Fold in your freshly ground pistachio mixture, combining until it forms a thick batter.
Step 4: Whip and Fold in Egg Whites
In a clean, dry bowl, beat the 4 egg whites until stiff peaks form. This is your ticket to a light and airy crumb! Gently fold the egg whites into the pistachio batter in batches. Be delicate—you want to keep as much air in as possible so the cake rises beautifully.
Step 5: Bake the Cake
Pour the batter into your prepared pan, gently smoothing the top with a spatula. Place it in the oven and bake for 30–35 minutes, or until a toothpick or cake tester comes out clean from the center. Let the cake cool in the pan for 10 minutes; then carefully remove it and cool completely on a wire rack.
Step 6: Make the Chocolate Ganache
For that all-important flourish on this Flourless Pistachio Cake with Chocolate Ganache, bring the heavy cream to a gentle simmer in a small saucepan (don’t let it boil). Pour the hot cream over the chopped chocolate in a bowl. Let it stand for two minutes to melt, then stir until you have a smooth, shiny ganache.
Step 7: Assemble and Finish
Once the cake is completely cooled, pour the luscious ganache over the top, letting it elegantly drip down the sides. Allow the ganache to set for about 30 minutes. Now you’re ready to slice and serve a masterpiece!
How to Serve Flourless Pistachio Cake with Chocolate Ganache
Garnishes
This cake is stunning on its own, but elevating it with a few simple garnishes adds that extra-special touch. Scatter chopped pistachios or edible rose petals over the ganache for color and crunch, or sprinkle a fine dusting of powdered sugar just before serving for a dreamy finish.
Side Dishes
Serve the Flourless Pistachio Cake with Chocolate Ganache with a dollop of unsweetened whipped cream, a scoop of vanilla gelato, or a side of fresh berries. These pairings brighten each bite and temper the richness of the ganache for a perfectly balanced dessert experience.
Creative Ways to Present
For a dinner party, slice the cake into dainty wedges and place each piece on individual dessert plates with swoops of extra ganache and scattered pistachios. Or, cut miniature rounds out of the cake and stack them for stunning individual servings, perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container in the refrigerator. The Flourless Pistachio Cake with Chocolate Ganache will stay moist and delicious for up to three days, though the texture is at its fluffiest on day one.
Freezing
You can freeze the cake—just wrap slices individually in parchment and plastic, and store in a freezer-safe bag. If possible, freeze before adding the ganache, then glaze after thawing for the prettiest finish; otherwise, freeze slices with ganache and let them come to room temperature on the counter before serving.
Reheating
This cake is best enjoyed at room temperature. If the ganache is a little firm from refrigeration, let a slice sit out briefly so the chocolate softens to silky perfection. There’s no need to microwave; the delicate crumb and ganache can lose texture from heat.
FAQs
Can I use store-bought pistachio flour instead of grinding my own?
Absolutely! Store-bought pistachio flour saves a step and works just fine. If it’s unsweetened and unroasted, consider toasting it briefly for richer flavor before adding to your Flourless Pistachio Cake with Chocolate Ganache.
Is this cake gluten-free?
Yes, this recipe is naturally gluten-free since it uses ground pistachios instead of wheat flour. As always, check that all your ingredients are certified gluten-free if allergies are a concern.
Can I substitute orange zest for lemon in the recipe?
Definitely! Orange zest brings a slightly warmer citrus flavor that pairs beautifully with both pistachio and chocolate. Swap it in at a 1:1 ratio for a new twist on your Flourless Pistachio Cake with Chocolate Ganache.
How do I know when the cake is done baking?
The cake is ready when its top is just set and a toothpick inserted into the center comes out clean. Be careful not to overbake—you want it moist, not dry.
What type Dessert
Choose high-quality dark chocolate with around 60–70% cacao for a smooth, glossy ganache that isn’t too sweet. Chopping the chocolate finely helps it melt evenly for the silkiest finish on your Flourless Pistachio Cake with Chocolate Ganache.
Final Thoughts
This Flourless Pistachio Cake with Chocolate Ganache is one of those desserts that always gets asked for again. It’s sophisticated, gluten-free, and full of flavor—and honestly, it’s not as hard as it looks! If you haven’t tried baking with pistachios yet, this is the recipe that will make you a convert. Give it a go and let this gorgeous cake brighten up your next celebration or gathering!
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Flourless Pistachio Cake with Chocolate Ganache Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Indulge in the rich and nutty flavors of this Flourless Pistachio Cake topped with a decadent Chocolate Ganache. This gluten-free dessert is a perfect blend of textures and tastes, making it a show-stopping treat for any occasion.
Ingredients
Pistachio Cake:
- 1 ½ cups shelled unsalted pistachios
- ¾ cup granulated sugar
- 4 large eggs (separated)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
Chocolate Ganache:
- 4 ounces dark chocolate (chopped)
- ½ cup heavy cream
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper.
- Prepare the pistachios: Pulse the pistachios with ¼ cup sugar in a food processor until finely ground.
- Mix the batter: Whisk egg yolks with sugar until pale, then add extracts, zest, salt, baking powder, and ground pistachios.
- Beat egg whites: In a separate bowl, beat egg whites until stiff peaks form.
- Combine batter: Gently fold egg whites into the pistachio batter, then pour into the prepared pan.
- Bake the cake: Bake for 30–35 minutes until a toothpick comes out clean. Cool and remove from pan.
- Make the ganache: Heat cream, pour over chocolate, stir until smooth. Pour over the cake.
- Serve: Allow the ganache to set before slicing and serving.
Notes
- For extra flavor, lightly toast the pistachios before grinding.
- You can substitute orange zest for lemon zest if preferred.
- The cake is naturally gluten-free and best served the day it’s made but can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 90mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
