Flourless Pistachio Cake with Chocolate Ganache
Introduction
Do you want to impress your family or friends with a delicious dessert? This Flourless Pistachio Cake with Chocolate Ganache is the perfect choice! It’s rich, nutty, and so easy to make. You don’t need flour, which makes it great for gluten-free lovers too!
Why Make This Recipe
Why should you make this cake? First, it’s simple to whip up and doesn’t require complicated ingredients. Second, the flavors of pistachio and chocolate will dance on your taste buds! Plus, it’s a delightful treat for any occasion, whether it’s a cozy family dinner or a special celebration. Trust me; everyone will ask for seconds!
How to Make Flourless Pistachio Cake with Chocolate Ganache
Ingredients:
- 1 cup pistachios
- 1 cup powdered sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Directions:
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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.
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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.
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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.
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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.
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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.
How to Serve Flourless Pistachio Cake with Chocolate Ganache
This cake is delicious on its own, but you can serve it with a scoop of vanilla ice cream or some fresh berries. A little whipped cream on the side also works perfectly!
How to Store Flourless Pistachio Cake with Chocolate Ganache
To store your cake, cover it tightly with plastic wrap or keep it in an airtight container. It can be kept in the refrigerator for up to 3 days. You can also freeze it for up to 2 months—just make sure to wrap it well.
Tips to Make Flourless Pistachio Cake with Chocolate Ganache
- Make sure the pistachios are finely ground for a smooth batter.
- Check the cake with a toothpick to avoid overbaking.
- Let the ganache cool slightly before pouring it on the cake for a thicker layer.
Variation
If you want to switch things up, you can use almonds instead of pistachios for a different flavor. You can also add some orange zest to the batter for a citrusy twist!
FAQs
1. Can I use different nuts?
Yes! You can use any nut you like, such as almonds or hazelnuts, but keep in mind that it will change the flavor.
2. Is this cake gluten-free?
Absolutely! This cake is flourless, making it a great gluten-free option for those who need it.
3. How can I make sure my ganache is smooth?
Make sure to stir the chocolate chips and butter well. If it isn’t melting smoothly, you can place it back on low heat for a few seconds while stirring.
