Flourless Pistachio Cake with Chocolate Ganache 

Ingredients

For the Cake:

• 1 ½ cups (200g) unsalted shelled pistachios
• ¾ cup (150g) granulated sugar
• ½ teaspoon salt
• 4 large eggs
• ½ cup (113g) unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• 1 teaspoon baking powder

For the Chocolate Ganache:

• ½ cup (120ml) heavy cream
• 4 oz (113g) dark chocolate, chopped
• 1 teaspoon honey or corn syrup (for shine)

Instructions

1. Preheat & Prepare:
   • Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
2. Make Pistachio Flour:
   • In a food processor, pulse the pistachios with sugar and salt until finely ground (but not a paste).
3. Prepare the Batter:
   • In a large bowl, whisk eggs, melted butter, vanilla, and almond extract.
   • Stir in the pistachio mixture and baking powder until combined.
4. Bake:
   • Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
   • Let it cool completely before adding ganache.
5. Make the Ganache:
   • Heat heavy cream until hot but not boiling, then pour over the chopped chocolate. Let sit for 1 minute, then stir until smooth.
6. Assemble:
   • Pour ganache over the cooled cake and spread evenly. Sprinkle crushed pistachios on top.
7. Serve & Enjoy!
   • Let the ganache set for 10-15 minutes before slicing.