Description
Flourless Pistachio Cake with Chocolate Ganache
Ingredients:
1 cup pistachios
1 cup powdered sugar
4 large eggs
1 teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt
Chocolate Ganache:
1 cup dark chocolate chips
½ cup heavy cream
1 tablespoon unsalted butter
Directions:
Pistachio Preparation: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. In a food processor, blend the pistachios until they are finely ground.
Mixing the Batter: In a large bowl, combine the ground pistachios and powdered sugar. Add the eggs, vanilla extract, baking powder, and a pinch of salt. Mix until everything is well combined and smooth.
Baking: Pour the batter into the prepared cake pan. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Making the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chocolate chips and butter. Stir until the chocolate is melted and the mixture is smooth.
Assembling: Once the cake is cool, pour the chocolate ganache over the top, letting it drip down the sides. Allow the ganache to set for a bit before slicing.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: 300 kcal per serving (approx.) | Servings: 8 servings
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure your pistachios are raw and unsalted. Grind them in the food processor until they resemble fine sand, but stop before they turn into paste. When mixing the batter, separate the eggs. Beat the yolks with the sugar and vanilla, and whip the whites to soft peaks before gently folding them in. This creates a lighter, airier texture. For the ganache, use high-quality chocolate chips with at least 60% cocoa. Let the hot cream sit on the chocolate for 3 minutes before stirring to ensure a perfectly smooth, glossy finish.
Serving Suggestions
This elegant cake pairs beautifully with a variety of accompaniments. Serve each slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to complement the rich chocolate. For a festive touch, garnish with a sprinkle of crushed pistachios, edible rose petals, or a few fresh raspberries. It makes a stunning dessert for dinner parties, holiday gatherings, or as a special afternoon treat with a cup of strong coffee or espresso.
How-to Summary
In summary: finely grind pistachios, mix with sugar, eggs, and leavening to form a batter. Bake until set. For the topping, pour hot cream over chocolate and butter to create a silky ganache. Pour the cooled ganache over the completely cooled cake and allow it to set before serving.
Frequently Asked Questions
Can I use a different type of nut? Yes, almonds or hazelnuts would work well. Ensure they are finely ground for the proper cake structure.
How should I store this cake? Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. The ganache will firm up when chilled.
Can I make this cake ahead of time? Absolutely. Bake the cake and let it cool completely. Wrap it tightly and store at room temperature. Make and apply the ganache the day you plan to serve it for the best texture and shine.
My cake is very dense. What went wrong? This is often due to over-processing the pistachios into a paste or not incorporating enough air into the eggs. Try the separated-egg method outlined in the step-by-step guide.
Is there a dairy-free alternative for the ganache? You can use full-fat coconut milk in place of the heavy cream and a dairy-free chocolate. The flavor will be slightly different but still delicious.
Common Mistakes to Avoid
- Avoid using salted pistachios, as they can make the cake overly salty.
- Do not pour warm ganache onto a warm cake, as it will melt and soak in rather than creating a beautiful coating.
- Ensure your baking powder is fresh for proper rise.
- Do not over-bake the cake, as it can become dry. Check a few minutes before the timer ends.
- When grinding nuts, pulse the food processor to avoid creating nut butter.
Conclusion
This Flourless Pistachio Cake with Chocolate Ganache is a sophisticated, gluten-free dessert that proves simple ingredients can create extraordinary results. The moist, nutty cake paired with the rich, dark chocolate topping is a combination sure to impress. By following the detailed guide and avoiding common pitfalls, you can confidently create this stunning centerpiece for any occasion. Its unique flavor and elegant presentation make every slice a memorable treat.