Dreamy Flourless Pistachio Cake with Chocolate Ganache Recipe

Green and nutty, this flourless pistachio cake with chocolate ganache captures the essence of decadent dessert perfection.

Pistachios lend their rich, buttery flavor to every tender crumb, creating a gluten-free treat that delights the senses.

The deep emerald hue hints at the cake nutty complexity, while a luxurious chocolate ganache adds a glossy, indulgent finish.

Each slice promises a harmonious blend of earthy pistachio and smooth chocolate that melts effortlessly on your tongue.

The recipe transforms simple ingredients into an elegant dessert that feels both sophisticated and comforting.

Dense, moist, and impossibly delicious, this cake stands as a testament to the magic of minimalist baking.

Prepare to fall in love with a dessert that breaks all the traditional cake rules.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: 320 kcal

Servings: 13

Flourless Pistachio Cake with Ganache: Ingredient List

• Pistachio Flour: Earthy nutty foundation that provides unique flavor and delicate texture, choose finely ground for smooth consistency.
• Almond Flour: Adds moisture and softness, select fresh and finely milled for best results.
• Cornstarch: Creates tender crumb and helps bind ingredients, ensure it's fresh and lump-free.
• Salt: Enhances overall flavor complexity, use fine sea salt for even distribution.

• Granulated Sugar, Orange Zest: Infuses bright citrusy notes and sweetness, choose organic oranges with vibrant, fragrant skin.
• Eggs: Provides structure and airiness, select fresh room temperature eggs for optimal volume.
• Pistachio Extract: Intensifies nutty essence, opt for pure extract without artificial additives.

• Butter: Creates rich, smooth texture, use high-quality unsalted butter at cool room temperature.
• Olive Oil: Adds subtle fruity undertone and moistness, select extra virgin for best flavor.
• Dark Chocolate: Delivers deep, luxurious ganache, choose high-percentage cocoa for intense taste.
• Heavy Cream: Ensures silky ganache texture, use fresh, high-fat content cream.

Tools for Flourless Pistachio Cake

• Stand Mixer with Whisk Attachment: Essential for whipping eggs to perfect ribbons and creating a light, airy cake base.
• 9-inch Round Cake Pan: Provides the right shape and size for baking the flourless pistachio cake.
• Parchment Paper: Helps easily remove the cake from the pan and prevents sticking.
• Microwave-Safe Container: Perfect for softening butter evenly without melting.
• Heat-Proof Bowl: Ideal for making smooth, silky chocolate ganache.
• Saucepan: Used to gently warm cream for the ganache.
• Sifter: Ensures dry ingredients are lump-free and well combined.
• Whisk: Helps mix ingredients smoothly and incorporate air.
• Spatula: Necessary for folding ingredients and spreading ganache.
• Acetate Strip (optional): Creates a professional finish when wrapping the cake.
• Toothpick: Helps check cake doneness by testing for moist crumbs.

Instructions for Pistachio Cake with Ganache

• Cake Pan Preparation

Create a cozy home for your cake by lining a round pan with parchment paper and giving it a gentle butter massage.

• Dry Ingredient Harmony

Blend pistachio flour, almond flour, and a pinch of salt into a soft, whisper-light mixture.

• Zesty Sugar Awakening

Transform ordinary sugar with bright orange zest, creating a fragrant base bursting with citrusy energy.

• Egg Transformation

Whip eggs into a dreamy, cloud-like texture that rises and becomes pillowy soft with constant beating.

• Butter and Oil Dance

Gently warm butter and olive oil until they mingle smoothly, creating a silky liquid foundation.

• Batter Creation

Fold ingredients together with tender care, ensuring a seamless blend without overmixing.

• Baking Magic

Bake the cake until golden and a testing stick comes out clean, filling your kitchen with irresistible aromas.

• Chocolate Ganache Finale

Pour rich, glossy chocolate ganache over the cooled cake, letting it cascade like a luxurious waterfall.

• Setting and Serving

Allow the ganache to set naturally, then chill to create a stunning dessert that promises pure delight.

Flavor Notes & Tips: Pistachio Ganache Cake

• Swap pistachios with other nuts like almonds or hazelnuts for a unique flavor profile that keeps the cake's delicate texture intact.
• Add a splash of orange liqueur or rose water to the batter for an unexpected aromatic twist that complements the pistachio's richness.
• Prepare the cake up to two days in advance and store it wrapped tightly in the refrigerator, allowing flavors to develop and intensify before serving.
• Sprinkle crushed pistachios, edible gold leaf, or a dusting of cocoa powder on top of the ganache for an elegant and professional bakery-style presentation that elevates the dessert's visual appeal.
• Let the cake cool completely before applying ganache to prevent melting and ensure a smooth, glossy chocolate coating that sets perfectly.

Serving Ideas for Pistachio Cake

• Elegant Dessert Plating: Create a stunning presentation by placing the cake on a marble or white ceramic plate, dusting the edges with finely ground pistachios for a professional touch.
• Seasonal Fruit Companion: Garnish with fresh raspberries or sliced figs around the cake, adding a burst of color and complementing the rich chocolate and pistachio flavors.
• Beverage Pairing Delight: Serve alongside a warm espresso or a chilled dessert wine like Sauternes, which will enhance the cake's complex nutty and chocolate notes.
• Textural Contrast Topping: Sprinkle some roughly chopped roasted pistachios or edible gold flakes on top of the ganache for an extra layer of crunch and visual appeal.

How to Store the Pistachio Ganache Cake

• Cake Freshness Guardian: Store the cake in an airtight container at room temperature for 3-4 days, keeping its delicate texture and rich flavors intact.
• Refrigeration Strategy: Cover the cake loosely with plastic wrap when refrigerating to prevent moisture buildup and maintain its smooth ganache surface.
• Make-Ahead Magic: Prepare the cake layers up to 2 days in advance, wrapping them tightly in plastic wrap to lock in moisture and enhance flavor development.
• Freezing Friendly: Slice the cake into portions, wrap individually in plastic wrap, then place in a freezer-safe container for up to 1 month, ensuring a quick dessert option whenever cravings strike.

Velvety Flourless Pistachio Cake with Chocolate Ganache

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4.6 from 27 reviews

• Total Time: 1 hour 5 minutes
• Yield: 13 1x

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Description

Luscious flourless pistachio cake with chocolate ganache showcases Middle Eastern dessert elegance. Nutty richness and silky chocolate complement each other, inviting you to savor complex flavors and refined culinary craftsmanship.

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Ingredients

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• 6 eggs (large, at warm room temperature)
• 10 tbsps (140 g / 4.9 oz) unsalted butter (cut into cubes)
• 1 ¼ cups (250 g) granulated sugar
• 2 cups (220 g / 7.8 oz) pistachio flour
• ¾ cup (80 g / 2.8 oz) almond flour
• 2 tbsps (16 g / 0.6 oz) cornstarch
• ¾ tsp fine sea salt
• 1 tsp orange zest (very finely grated)
• 2 tbsps (28 g / 1 oz) extra virgin olive oil
• ¾ tsp pistachio extract
• 5 oz (140 g) 60-70% dark chocolate (finely chopped)
• 1 oz (28 g) 30-35% milk chocolate (finely chopped)
• 1 cup (238 g / 8.4 oz) heavy cream

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Instructions

1. Preparation: Meticulously butter a 9-inch round cake pan, line with parchment paper, and lightly grease to prevent sticking.
2. Dry Ingredients: Sift pistachio flour, almond flour, cornstarch, and salt into a mixing bowl, ensuring a uniform, lump-free mixture.
3. Sugar Infusion: Massage orange zest into granulated sugar to release aromatic oils and create a fragrant base.
4. Egg Transformation: Whip eggs in a stand mixer, gradually incorporating orange-infused sugar and increasing speed to high until the mixture becomes a pale, voluminous foam with distinct ribbons.
5. Fat Integration: Soften butter in short microwave intervals, then blend with olive oil. Gently incorporate into the whipped eggs on low speed, preserving delicate air bubbles.
6. Batter Finalization: Fold in pistachio extract and sifted flour mixture using gentle strokes to maintain the cake’s airy texture. Transfer to prepared pan, spreading evenly.
7. Baking Process: Bake in a preheated 350°F (175°C) oven for 40-45 minutes until a toothpick comes out clean. Cool completely in the pan, leveling the top if needed.
8. Ganache Creation: Place chopped chocolates in a heat-proof bowl. Heat cream until steaming, then pour over chocolate. Allow to sit briefly, then stir from the center outwards until achieving a glossy, smooth consistency.
9. Final Assembly: Coat the cooled cake generously with ganache, letting it cascade down the sides. Allow to set at room temperature, then refrigerate for 2-3 hours to develop a perfect, glossy finish.
10. Presentation: Optionally use an acetate strip for a professional, clean-edged look while the ganache sets.

Notes

• Whip with Precision: Achieving the right egg foam is crucial – 7-10 minutes of whipping transforms texture, creating distinct ribbons that guarantee a light, airy cake.
• Temperature Control Matters: Butter should be softened, not melted. Use short microwave intervals to maintain the perfect consistency for seamless incorporation.
• Folding Technique is Key: Use gentle, deliberate strokes when adding flour and pistachio extract to preserve the delicate air bubbles created during whipping.
• Ganache Perfection: Let chocolate and cream sit briefly before stirring from center outwards to create a glossy, smooth finish without breaking the emulsion.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 13
• Calories: 320
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 120 mg