Indulge in the rich flavor of this Flourless Pistachio Cake topped with luscious chocolate ganache

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Prepare the cake batter: In a medium bowl, whisk together the finely ground pistachios, sugar, and salt. In a separate bowl, beat the egg yolks with the vanilla extract until pale and smooth. Stir in the melted butter and heavy cream (if using). Add the pistachio mixture and combine until smooth.
3. Whip the egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the pistachio mixture, being careful not to deflate the eggs too much. This will keep the cake light and airy.
4. Bake the cake: Pour the 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. The cake will be slightly soft and moist, so don’t worry if it’s a little delicate. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Make the ganache: While the cake is cooling, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy. Add the butter for an extra glossy finish.
6. Assemble the cake: Once the cake has cooled completely, pour the chocolate ganache over the top, spreading it evenly to cover the surface and drip down the sides.
7. Garnish and serve: Top with chopped pistachios and chocolate shavings for added texture and flavor.

This Flourless Pistachio Cake is rich, nutty, and decadent with a perfect balance of creamy ganache. It’s perfect for special occasions or as a treat to indulge in any time! Would you like to add a twist, like a splash of orange zest or a hint of espresso to the ganache?