Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. In a food processor, blend the pistachios until finely ground.
- In a large bowl, combine the ground pistachios and powdered sugar. Add the eggs, vanilla extract, baking powder, and salt. Mix until smooth.
- Pour the batter into the prepared cake pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, heat the heavy cream until it just starts to simmer. Remove from heat, then add chocolate chips and butter. Stir until melted and smooth.
- Once the cake is cool, pour the ganache over the top, letting it drip down the sides. Let set before slicing.
Notes
For added flair, sprinkle chopped pistachios or sea salt flakes over the ganache before it sets. This cake also pairs beautifully with fresh berries or a dollop of whipped cream. Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.