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Flourless Pistachio Cake with Chocolate Ganache Recipe

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  • Author: Sara
  • Total Time: 5 hours 15 minutes (including cooling and chilling time)
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This Flourless Pistachio Cake with Chocolate Ganache is a rich and moist dessert that combines the nutty flavor of pistachios with a luscious dark chocolate ganache topping. Perfect for those avoiding gluten, this elegant cake features a delicate crumb and a smooth, creamy ganache that melts in your mouth. It’s ideal for special occasions or anytime you crave a decadent, nut-forward treat.

Ingredients

Cake Ingredients

  • 2 cups pistachio flour
  • 3/4 cup almond flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon fine sea salt
  • 1 1/4 cups granulated sugar
  • 1 teaspoon orange zest (very finely grated)
  • 6 large eggs (at warm room temperature)
  • 10 tablespoons unsalted butter (cut into cubes)
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoon pistachio extract

Ganache Ingredients

  • 5 oz 60-70% dark chocolate (finely chopped)
  • 1 oz 30-35% milk chocolate (finely chopped)
  • 1 cup heavy cream

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Butter and line the bottom of a 9-inch round cake pan, ideally with a removable bottom, with parchment paper and lightly butter the parchment.
  2. Sift dry ingredients: Sift together pistachio flour, almond flour, cornstarch, and salt into a mixing bowl; set aside.
  3. Flavor sugar: Rub orange zest into the granulated sugar until fragrant and evenly distributed.
  4. Whip eggs and sugar: Using a stand mixer with a whisk attachment, whip eggs on medium speed until frothy. Add the orange sugar mixture and increase to high speed. Whip for 7 to 10 minutes until eggs are very pale and the batter falls from the beaters in solid ribbons that dissolve slowly.
  5. Soften butter: Place cubed butter in a heatproof container and microwave at 50% power in 10-second intervals, stirring between, until butter is soft enough to flow but not fully melted, with a consistency similar to ranch dressing.
  6. Combine butter and oil: Stir olive oil into the softened butter until well combined.
  7. Incorporate fats into eggs: With the mixer on low, gradually add the butter and oil mixture in small portions, letting each incorporate fully before adding more. The batter will lose some volume. Add pistachio extract.
  8. Add dry ingredients: Add the sifted pistachio flour mixture to the batter and gently fold in with a spatula or mix on low speed just until no dry streaks remain.
  9. Pour batter and bake: Pour batter into the prepared cake pan placed on a baking sheet. Bake for 40 to 45 minutes until the top is set, edges are lightly golden, and a toothpick inserted in the center comes out clean.
  10. Cool and remove cake: Remove cake from the oven and cool on a wire rack. Run a knife around the edges, then remove the sides of the pan or invert the cake to remove it. Level the top if domed by gently pressing or trimming once cooled.
  11. Wrap cake with acetate: Cut a strip of acetate to fit around the cake circumference and secure it with tape. Optionally place cake back into the cleaned cake pan for support.
  12. Prepare ganache: Place chopped dark and milk chocolates in a heatproof bowl. Warm the cream in a saucepan over low heat until steaming but not boiling.
  13. Combine cream and chocolate: Pour hot cream over chopped chocolate. Let sit for 30 seconds, then stir gently starting from the center in concentric circles until the mixture is smooth and emulsified.
  14. Pour ganache on cake: While still warm and fluid, pour ganache over the acetate-wrapped cake, allowing it to settle evenly. If not using acetate, let ganache cool to a spreadable consistency and then spread or pipe onto the cooled cake.
  15. Set ganache: Let ganache cool at room temperature for about an hour, then optionally sprinkle with slivered pistachios. Refrigerate for 2 to 3 hours or overnight until fully set, then peel off the acetate before slicing.
  16. Storage: To store, use the acetate ring around the cake and press plastic wrap or parchment onto cut surfaces. The cake keeps well in the refrigerator for up to 5 days.

Notes

  • Use room temperature eggs to ensure better whipping and volume.
  • Microwaving butter in short intervals prevents fully melting and separating.
  • Orange zest infused sugar enhances the flavor subtly.
  • Using acetate wraps helps achieve a neat ganache layer and easier removal.
  • If you don’t have acetate, cool ganache to spreadable consistency before applying.
  • The cake is fragile and should be handled carefully when leveling or removing from the pan.
  • Best served at room temperature so ganache softens to cake consistency.
  • Refrigerate for proper ganache setting but bring the cake to room temperature before serving.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://sarabaking.com/flourless-pistachio-cake-with-chocolate-ganache-recipe/