Name: Delightful Pistachio Cake with Chocolate Ganache Bliss
Prep time: 15 min
Cook time: 45 min
Total time: 90 min
Ingredients: 2 cups Pistachio Flour (Finely ground is best.); 1 cup Almond Flour (Can be substituted with more pistachio flour.); 2 tablespoons Cornstarch; 1 teaspoon Fine Sea Salt; 1 cup Granulated Sugar (Do not reduce this amount.); 1 tablespoon Orange Zest (Optional but highly recommended!); 4 large Eggs (At room temperature.); 1/2 cup Unsalted Butter (Softened, not fully melted.); 1/4 cup Extra Virgin Olive Oil (Can swap for neutral oil.); 1 teaspoon Pistachio Extract (Optional.); 6 ounces Dark Chocolate (60-70%) (Chopped.); 3 ounces Milk Chocolate (30-35%) (Chopped.); 1 cup Heavy Cream

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As I lifted the lid off the cake carrier, a rich, nutty aroma wafted through the kitchen, drawing everyone closer. This Flourless Pistachio Cake with Chocolate Ganache is more than just a dessert—it’s a celebration in every slice! Gluten-free and naturally vibrant, it boasts a velvety texture that melts in your mouth, making it an indulgent treat for special occasions like Passover or even a cozy gathering at home. One of my favorite perks is how quick and easy it is to whip up, allowing you to impress guests without needing too much prep time. Plus, this cake lends itself beautifully to customizations—think substituting with almond flour or skipping the ganache for a lighter treat. Ready to dive into this colorful creation and wow your loved ones? Let’s get baking!

Why Choose Pistachio Cake?

Irresistible flavor: The combination of pistachios and dark chocolate ganache delivers a rich, nutty sweetness that’s hard to resist.

Quick and easy: This cake comes together in no time, making it perfect for both beginners and seasoned bakers. You can whip it up with minimal fuss, allowing you to enjoy precious time with family and friends.

Versatile for occasions: Ideal for celebrations like Passover or Valentine’s Day, this cake fits seamlessly into any special event. It’s sure to be a crowd-pleaser!

Gluten-free option: With its flourless nature, this cake is a fantastic choice for gluten-intolerant guests and those seeking healthier dessert alternatives.

Customizable goodness: You can easily adapt the recipe—try swapping in almond flour or omitting the ganache for a lighter treat. Your creativity shines through with every bite!

Feeling adventurous? Pair this delightful cake with some fresh fruit or a light whipped cream—just like with my Strawberry Swirl Cheesecake for a refreshing contrast!

Pistachio Cake with Chocolate Ganache Ingredients

For the Cake
• Pistachio Flour – This provides the cake’s main structure and nutty flavor; finely ground is best.
• Almond Flour – Adds lightness and depth; can be substituted fully with more pistachio flour if desired.
• Cornstarch – Helps maintain the cake’s structure for a beautiful rise.
• Fine Sea Salt – Enhances the overall flavor profile of the cake.
• Granulated Sugar – Ensures the cake is sweet and helps achieve the ideal moist texture; don’t reduce this amount.
• Orange Zest – Adds a delightful citrus aroma; optional but highly recommended!
• Eggs – Central for structure and moisture; make sure they’re at room temperature for optimal whipping.
• Unsalted Butter – Contributes to the cake’s richness and moisture; use softened, not fully melted.
• Extra Virgin Olive Oil – Adds depth and moisture; swap out for neutral oil if preferred.
• Pistachio Extract – Optional but intensifies the delicate pistachio flavor.

For the Ganache
• Dark Chocolate (60-70%) – The star of the ganache, providing a rich chocolate flavor.
• Milk Chocolate (30-35%) – Balances the bitterness of dark chocolate, creating a smooth ganache.
• Heavy Cream – Provides creaminess and smoothness to the ganache; essential for that silky finish.

With this array of ingredients, you’re all set to create a stunning Pistachio Cake with Chocolate Ganache that will leave your loved ones in awe!

Step‑by‑Step Instructions for Flourless Pistachio Cake with Chocolate Ganache

Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (175°C) and preparing a 9-inch round cake pan. Generously butter the pan and line the bottom with parchment paper to ensure easy removal of the Flourless Pistachio Cake later. This preparation sets the stage for a perfect bake.

Step 2: Sift the Dry Ingredients
In a mixing bowl, sift together the pistachio flour, almond flour, cornstarch, and fine sea salt. This step is crucial as it aerates the flours, ensuring a light texture. Once sifted, set the bowl aside, allowing these dry ingredients to intermingle and enhance the flavors of your cake.

Step 3: Infuse the Sugar
Take a separate bowl and combine the granulated sugar with the orange zest, gently rubbing them together using your fingers. This method releases the fragrant oils from the zest, creating a beautifully aromatic sugar mixture. Set this infused sugar aside, ready to elevate your batter.

Step 4: Whip the Eggs
Using a stand mixer fitted with a whisk attachment, whip the eggs on medium-high speed until they become frothy, about 2 minutes. Gradually add the infused sugar mixture while continuing to whip until the mixture becomes pale and thick, which may take about 7-10 minutes. This aeration provides the cake with a delightful fluffiness.

Step 5: Incorporate the Butter Mixture
In a small saucepan, softly melt the unsalted butter until it’s just liquid but not bubbling—aim for a ranch dressing consistency. Once melted, mix in the extra virgin olive oil. Slowly drizzle this butter mixture into the egg mixture, gently folding to combine, preserving the airy texture achieved in the previous step.

Step 6: Combine Wet and Dry Ingredients
Now, gently fold the sifted dry ingredients into the wet mixture using a spatula. Be careful not to overmix; fold until everything is just combined. The batter for your Flourless Pistachio Cake is now ready, showcasing a beautiful green hue from the pistachio flour.

Step 7: Bake the Cake
Pour the prepared batter into your previously greased and lined pan. Place it in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The cake should rise beautifully and have a slightly domed top.

Step 8: Cool and Level the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Carefully run a knife around the edges, then invert onto a wire rack to cool completely. If the top has domed, trim it gently to level before preparing for ganache.

Step 9: Make the Chocolate Ganache
In a small saucepan, gently warm the heavy cream over medium heat just until it begins to simmer. Remove from the heat and pour the warm cream over the chopped dark and milk chocolate in a separate bowl. Stir until melted and glossy, creating a rich ganache that will top your cake.

Step 10: Apply the Ganache
Once the cake is completely cool, pour the warm ganache over the top, allowing it to drip down the sides. Spread it evenly if you’d like a more polished finish. Chill the cake in the refrigerator for about 30 minutes to set the ganache for a perfect slice.

Step 11: Decorate and Serve
Before serving, decorate the top of your Flourless Pistachio Cake with slivered pistachios for an appealing crunch and added flavor. Slice and serve at room temperature, pairing it with a dollop of whipped cream or fresh fruit if desired. This cake is perfect for any festive occasion!

Pistachio Cake with Chocolate Ganache Variations

Feel free to mix things up and make this cake your own with these delightful twists!

Almond Flour Swap: Substitute half of the pistachio flour for almond flour to add a subtle sweetness and texture. This creates a unique flavor while keeping the cake beautifully moist.
Lighten Up: Omit the chocolate ganache and brush the cake with an orange syrup for a lighter finish. And trust me, that citrus burst complements the pistachio flavor wonderfully!
Nutty Alternatives: Try using hazelnut flour or finely ground walnuts in place of pistachio flour for a different nutty profile. You’ll discover entirely new dimensions of flavor!
Add the Heat: For a little kick, fold in a pinch of cayenne pepper or chili powder into your batter. It pairs surprisingly well with the chocolate ganache for those who crave a bit of heat.
Cocoa Variation: Blend a couple of tablespoons of cocoa powder into the pistachio flour mixture for a dual flavor cake. The rich chocolate undertones will surprise your guests!
Fruit and Nut Topping: Freshen up your presentation with a layer of mixed berries or sliced stone fruits before drizzling on the ganache. A vibrant touch alongside the rich cake will surely impress.
Infuse Some Spice: Add cinnamon or cardamom to your batter for a warm, aromatic touch. These spices can transform your cake into a comforting favorite, perfect for cozy evenings!

Considering some of these alternatives? You might also love how well this cake pairs with fresh fruit or a light whipped cream, reminiscent of my Strawberry Swirl Cheesecake. Enjoy your creative culinary journey!

Expert Tips for Flourless Pistachio Cake

Room Temperature Ingredients: Ensure all your ingredients, particularly eggs and butter, are at room temperature for proper emulsification, leading to a smoother batter.

Homemade Flour: Consider making your own pistachio flour if store-bought isn’t vibrant enough; freshly ground flour enhances color and flavor.

Avoid Domes: If your cake domes while baking, level it gently with a knife after cooling. This ensures a flat surface for the ganache to be poured evenly.

Cake Strips: Using cake strips around your pan can help achieve evenly baked edges and a beautifully flatter top, preventing doming.

Smooth Ganache: If you’re not using acetate wrap, you can spread the ganache like frosting for a more polished presentation on your Pistachio Cake with Chocolate Ganache.

Chill Before Slicing: After applying the ganache, chill the cake to help it set. This will make slicing easier and prevent the ganache from running.

How to Store and Freeze Pistachio Cake with Chocolate Ganache

Fridge: Store the cake covered in the refrigerator for up to 5 days to keep it fresh. Make sure it’s wrapped properly to avoid drying out.

Freezer: If you want to savor your Pistachio Cake with Chocolate Ganache beyond the week, freeze it! Wrap it tightly in plastic wrap or foil, then place it in an airtight container. It’ll last for up to 2 months.

Reheating: When you’re ready to enjoy your frozen cake, thaw it overnight in the fridge and let it come to room temperature before serving for the best flavor and texture.

Ganache Care: If the ganache thickens in the fridge, warm it slightly in the microwave or over a double boiler, just until it softens for easy slicing and serving.

Make Ahead Options

These Flourless Pistachio Cakes with Chocolate Ganache are perfect for meal prep enthusiasts looking to save time! You can bake the cake up to 24 hours in advance; just cool it completely before wrapping it well in plastic wrap to maintain moisture. The ganache can also be prepared ahead of time (up to 3 days) and stored in an airtight container in the fridge—just rewarm gently before pouring it over the cake. When you’re ready to serve, simply apply the ganache for a fresh finish and garnish with slivered pistachios. Doing this allows you to create a stunning dessert without the last-minute hassle, ensuring your celebration is stress-free and delicious!

What to Serve with Flourless Pistachio Cake with Chocolate Ganache

Indulge in the delightful flavors and textures of this cake while enhancing your meal with these satisfying pairings that promise to elevate your experience.

Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy contrast, softening the rich ganache with a cloud-like texture.
Fresh Berries: Juicy raspberries or strawberries bring vibrant acidity that cuts through the nutty sweetness, creating a refreshing balance with every bite.
Citrus Sorbet: A scoop of refreshing citrus sorbet offers a delightful contrast to the dense cake, cleansing the palate beautifully.
Vanilla Ice Cream: The classic combination of warm cake and cold vanilla ice cream creates a comforting dessert experience, with creaminess enhancing the chocolate ganache.
Espresso or Coffee: A rich cup of coffee or a bold espresso will complement the chocolate flavors, enriching the overall experience and enhancing your celebratory mood.
Pistachio Crumble: Sprinkle a pistachio crumble on top for added crunch, intensifying the nutty notes while providing a lovely textural contrast to the soft cake.
Moscato Wine: Pairing with a light, floral Moscato brings a touch of sweetness that harmonizes wonderfully with the nuttiness of the cake.

Elevating your dessert experience is all about balancing flavors and textures, and these pairings will surely leave a lasting impression on your loved ones!

Pistachio Cake with Chocolate Ganache Recipe FAQs

How do I choose the best pistachios for this cake?
Absolutely! Look for unsalted, shelled pistachios that are vibrant green in color. Avoid any that have dark spots or a dull appearance. High-quality nuts will significantly enhance the flavor of your Pistachio Cake with Chocolate Ganache.

How should I store leftovers of the cake?
To keep your cake fresh, store it covered in the refrigerator for up to 5 days. Make sure it’s properly wrapped to prevent it from drying out. If you notice the ganache has thickened, simply warm it slightly in the microwave before serving to restore its smooth texture.

Can I freeze this cake? If so, how?
Yes! To freeze your Pistachio Cake with Chocolate Ganache, wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container. It can be frozen for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight and allow it to come to room temperature before serving.

What should I do if my cake domes while baking?
Very! If your cake domes after baking, don’t worry! Allow it to cool for about 10 minutes, then gently press it down to level the top or trim with a serrated knife. This way, you’ll have a nice flat surface for pouring the ganache.

Is this cake suitable for people with nut allergies?
Be cautious! Since this cake contains both pistachios and almond flour, it’s not suitable for individuals with nut allergies. You might try experimenting with sunflower seed flour as an alternative for those needing a nut-free version, but keep in mind the flavor will vary.

How can I customize the flavors of this cake?
There’s room for creativity! Consider substituting some of the pistachio flour with almond flour for a unique flavor profile. Additionally, you can omit the ganache and brush the cake with orange syrup instead for a lighter dessert. Feel free to play around with other nuts like hazelnuts or walnuts, too!