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
Scale
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
