Flourless Pistachio Cake with Chocolate Ganache

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a food processor, pulse the pistachios until finely ground but not completely powdery. It should have a slightly coarse texture.
In a medium bowl, combine the ground pistachios, powdered sugar, and salt. Mix well.
In a separate bowl, whisk the egg yolks and melted butter together. Stir in the vanilla extract.
Gently fold the egg yolk mixture into the pistachio mixture until well combined.
In a clean bowl, beat the egg whites until stiff peaks form. Gradually fold the egg whites into the pistachio batter, being careful not to deflate the mixture.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and add the chopped chocolate. Let it sit for a few minutes, then stir until smooth and glossy. If you want a shinier ganache, add 2 tablespoons of unsalted butter and stir until fully incorporated.
Assemble the Cake:

Once the pistachio cake has completely cooled, transfer it to a serving plate.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
Let the ganache set for about 20 minutes before serving, allowing it to firm up slightly.
Serving and Storage Tips: