Looking for a gluten-free dessert that’s as luxurious as it is simple? This Flourless Pistachio Cake with Chocolate Ganache is the perfect combination of nutty richness and silky chocolate. Whether you’re catering to dietary restrictions or just craving a refined treat, this cake is your next baking obsession.
Why You’ll Love This Recipe
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Gluten-free and flourless, perfect for those with wheat sensitivities
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Made with heart-healthy pistachios, packed with antioxidants
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Topped with decadent chocolate ganache—a crowd-pleaser
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Minimal ingredients, maximum flavor
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Elegant enough for holidays, easy enough for weeknights
Ingredients Breakdown:
For the Cake:
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Pistachios (1 cup): The heart of the cake—ground finely to create a moist, nutty base.
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Powdered Sugar (1 cup): Sweetens the cake and adds a soft texture.
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Eggs (4 large): Provide structure, moisture, and richness.
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Vanilla Extract (1 tsp): Enhances the nutty flavor with a warm note.
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Baking Powder (½ tsp): Gives the cake a gentle lift.
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Salt (pinch): Balances the sweetness and enhances overall flavor.
For the Ganache:
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Dark Chocolate Chips (1 cup): Rich and slightly bitter, the perfect contrast to the sweet, nutty cake.
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Heavy Cream (½ cup): Creates a smooth, creamy texture in the ganache.
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Unsalted Butter (1 tbsp): Adds shine and richness to the chocolate topping.
Tips and Tricks
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Use high-quality chocolate for the ganache for best flavor.
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Add a splash of almond extract for a deeper nutty profile.
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Toast pistachios beforehand for a bolder, roasted flavor.
Variations and Customizations
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Vegan Option: Swap eggs for flaxseed eggs and use dairy-free cream and chocolate.
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Low Carb/Keto Version: Substitute powdered erythritol for sugar.
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Nut Mix: Blend pistachios with almonds or hazelnuts for a complex taste.
Pairing Suggestions
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Serve with espresso or a glass of dessert wine.
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Top with a dollop of unsweetened whipped cream or vanilla ice cream for extra indulgence.
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Garnish with crushed pistachios or edible flowers for a beautiful presentation.
Storage Instructions
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Store the cake in an airtight container at room temperature for up to 2 days.
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Refrigerate for up to 5 days.
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Freeze (without ganache) for up to 3 months. Thaw and glaze before serving.
Popular Questions
Can I make this cake ahead of time?
Yes. Bake and store the cake a day ahead. Glaze with ganache just before serving for optimal texture.
Can I use almond flour instead of pistachios?
Yes, almond flour can substitute 1:1 for ground pistachios, though the flavor will change slightly.
Is this recipe suitable for Passover?
Absolutely—just ensure all ingredients are certified Kosher for Passover.