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- Prepare the pistachio cake:
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and lightly dust with flour or ground pistachios to prevent sticking.
- In a food processor, pulse the pistachios with ¼ cup of sugar until they are finely ground, almost like a pistachio meal.
- In a bowl, whisk the egg yolks with honey (or maple syrup) and vanilla extract until light and fluffy.
- Add the ground pistachio mixture, baking powder, and salt to the egg yolk mixture and stir until well combined.
- Gently fold in the melted butter.
- Whip the egg whites:
- In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add the remaining ¼ cup sugar and continue to beat until stiff peaks form.
- Gently fold the whipped egg whites into the pistachio batter in batches, being careful not to deflate the airiness.
- Bake the cake:
- Pour the pistachio batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Let the cake cool completely in the pan on a wire rack.
- Prepare the chocolate ganache:
- In a heatproof bowl, place the chopped chocolate.
- In a small saucepan, heat the heavy cream until it just begins to simmer (don’t let it boil).
- Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes to melt the chocolate. Stir until smooth and glossy.
- Add the butter to the ganache and stir until fully incorporated.
- Assemble the cake:
- Once the cake is completely cooled, carefully remove it from the pan.
- Pour the chocolate ganache over the top of the pistachio cake, spreading it evenly over the surface and allowing some to drip down the sides.
- Serve and enjoy:
- Let the ganache set for about 30 minutes to firm up before slicing and serving.
- For an extra touch, garnish with whole pistachios or a dusting of cocoa powder.
Tips:
- You can use roasted pistachios for a deeper flavor or raw pistachios for a more delicate taste.
- For a lighter ganache, substitute the heavy cream with coconut cream or use less cream for a thicker ganache.
This Flourless Pistachio Cake with Chocolate Ganache 💚🍫 is rich and decadent, perfect for special occasions or when you’re craving a luxurious dessert! The combination of nutty pistachio and velvety chocolate is sure to impress anyone who tries it.
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