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Flourless Pistachio Cake with Chocolate Ganache: A Decadent Delight for Any Occasion
If you’re looking for a dessert that’s both luxurious and gluten-free, look no further than the Flourless Pistachio Cake with Chocolate Ganache. This cake is a true treat for the senses—rich, moist, and incredibly flavorful, with the perfect balance of nutty pistachio and indulgent chocolate. Whether you’re preparing for a special occasion or simply treating yourself to something decadent, this cake is sure to impress.
What makes this cake even more delightful is that it’s naturally flourless, relying on ground pistachios to provide its structure and texture. The addition of the silky chocolate ganache on top elevates the cake to a whole new level of indulgence. It’s a dessert that caters to those with gluten sensitivities while still delivering a satisfying, luxurious taste for all.
Why Pistachios?
Pistachios are not only delicious but also packed with nutrients. These nuts are a good source of healthy fats, protein, fiber, and antioxidants. Using them in this flourless cake brings a unique, earthy flavor that pairs beautifully with the rich chocolate ganache. The natural oils in the pistachios also help create a moist, dense texture in the cake, making it a perfect base for the smooth ganache.
Ingredients for Flourless Pistachio Cake:
For the Pistachio Cake:
- 1 1/2 cups shelled pistachios (preferably unsalted, raw)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 3 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but adds a nice depth of flavor)
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon baking powder
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz dark chocolate (at least 70% cocoa), chopped
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Pistachio Cake:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring the sides are also lined for easy removal later. - Process the Pistachios:
In a food processor or blender, pulse the pistachios until finely ground, but be careful not to overprocess them into pistachio butter. The ground pistachios should resemble coarse meal. Set aside. - Mix the Dry Ingredients:
In a large bowl, whisk together the ground pistachios, granulated sugar, powdered sugar, salt, and baking powder. This will help evenly distribute the baking powder and ensure the pistachios are incorporated throughout the cake. - Beat the Wet Ingredients:
In a separate bowl, whisk together the eggs, vanilla extract, and almond extract (if using). Add the melted butter and mix until everything is well combined. - Combine the Wet and Dry Ingredients:
Slowly add the wet mixture to the dry ingredients, stirring gently to combine. The batter should be thick and smooth. - Bake the Cake:
Pour the batter into the prepared cake pan and spread it out evenly. Bake for 25-30 minutes, or until the cake has set in the center and a toothpick inserted comes out clean. Keep an eye on it, as baking times can vary depending on your oven. Once done, remove from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely. - For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
