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Pistachio Flourless Cake with Raspberry Dark Chocolate Ganache

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Pistachios, dark chocolate and raspberry all shine brightly in this show-stopping cake.

Ingredients

  • PISTACHIO CAKE:
  • 1 1/2 cups (375 mL) raw pistachios
  • 1 cup (250 mL) almond flour
  • 2/3 cup (150 mL) confectioners’ (icing) sugar
  • ½ cup (125 mL) granulated sugar
  • ½ tsp (2 mL) salt
  • 2 eggs
  • 1/2 cup (125 mL) butter, melted and cooled to room temperature
  • 2 tsp (10 mL) vanilla extract
  • CHOCOLATE RASPBERRY GANACHE:
  • 2 bars (each 3.5 oz / 100 g) Lindt EXCELLENCE Raspberry Dark Chocolate Bar, chopped
  • 1/2 cup (125 mL) half-and-half (10%) cream
  • 1/4 cup (60 mL) slivered pistachios
  • 1 cup (250 mL) fresh raspberries

Method

  1. Pistachio Cake: Preheat oven to 350°F (180°C). Lightly grease and line bottom of 9-inch (23 cm) round cake pan with parchment paper.
  2. In food processor, pulse pistachios until finely ground. Transfer 1 1/3 cups (325 mL) ground pistachios to large bowl (reserve remaining ground pistachios for another use). Whisk in almond flour, confectioners’ sugar, granulated sugar and salt until combined.
  3. In medium bowl, whisk eggs for 2 to 3 minutes or until frothy, pale and doubled in volume. Pour into pistachio mixture. Pour in melted butter and vanilla. Using rubber spatula, stir together to make a thick batter. Scrape batter into prepared pan; smooth top.
  4. Bake for 35 to 40 minutes or until tester comes out clean and cake springs back when gently pressed.
  5. Let cake cool in pan on wire rack for 5 minutes. Run knife around edges of cake. Let cool completely.
  6. Chocolate Raspberry Ganache: Transfer Lindt chopped chocolate to heatproof bowl.
  7. In small saucepan set over medium heat, heat cream until steaming and just starting to simmer. Pour cream over chopped chocolate. Let stand for 1 minute. Whisk until chocolate is smooth and melted. Let stand for 1 minute at room temperature (chocolate should be thickened slightly but still pourable).
  8. Pour chocolate mixture over pistachio cake, spreading evenly over top of cake and allowing some to drip over sides of cake. Sprinkle slivers of pistachio around edge of cake. Refrigerate for 1 hour or until chocolate is completely set.
  9. Just before serving, garnish cake with fresh raspberries.
  10. TIP:
  11. Substitute vanilla extract with almond or orange extract if preferred.