Flourless Pistachio Cake with Chocolate Ganache

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.

Mixing the Batter:
In a large bowl, combine the ground pistachios and powdered sugar. Add the eggs, vanilla extract, baking powder, and a pinch of salt. Stir until the mixture is smooth and well combined.

Baking the Cake:
Pour the batter into the prepared cake pan. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Making the Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips and butter. Stir until smooth and the chocolate is fully melted.

Assembling the Cake:
Once the cake has cooled, pour the chocolate ganache over the top, letting it drip down the sides. Allow the ganache to set for a few minutes before slicing.

Serving and Storage Tips