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.
Ingredients
Scale
- 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
Instructions
- Preparation: Meticulously butter a 9-inch round cake pan, line with parchment paper, and lightly grease to prevent sticking.
- Dry Ingredients: Sift pistachio flour, almond flour, cornstarch, and salt into a mixing bowl, ensuring a uniform, lump-free mixture.
- Sugar Infusion: Massage orange zest into granulated sugar to release aromatic oils and create a fragrant base.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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