Flourless Pistachio Cake with Ganache (Print Version)

# Ingredients:

01 - 2 cups (220g) pistachio flour

02 - ¾ cup (80g) almond flour

03 - 2 tablespoons (16g) cornstarch

04 - ¾ teaspoon fine sea salt

05 - 1¼ cups (250g) granulated sugar

06 - 1 teaspoon orange zest, finely grated

07 - 6 large eggs, warm room temperature

08 - 10 tablespoons (140g) unsalted butter, cubed

09 - 2 tablespoons (28g) extra virgin olive oil

10 - ¾ teaspoon pistachio extract

11 - 5 oz (140g) 60-70% dark chocolate, finely chopped

12 - 1 oz (28g) 30-35% milk chocolate, finely chopped

13 - 1 cup (238g) heavy cream

01 - Preheat oven to 350°F. Butter 9-inch round cake pan and line bottom with parchment. Butter parchment.

02 - Sift together pistachio flour, almond flour, cornstarch, and salt. Separately, rub orange zest into sugar until fragrant.

03 - Using stand mixer with whisk, whip eggs until frothy. Add orange sugar and whip 7-10 minutes until pale and ribbony.

04 - Warm butter in microwave until flowing but not melted. Combine with olive oil.

05 - Gradually add butter mixture to eggs. Add pistachio extract. Fold in flour mixture until just combined.

06 - Pour into pan and bake 40-45 minutes until toothpick comes out clean. Cool completely.

07 - Heat cream until steaming. Pour over chopped chocolates, let sit 30 seconds, then stir until smooth.

08 - Wrap cake in acetate strip. Pour ganache over cake. Let set at room temperature 1 hour, then refrigerate 2-3 hours until firm.

01 - Can adjust ratio of pistachio to almond flour

02 - Eggs must be warm room temperature (70-75°F)

03 - Best served at room temperature

04 - Keeps refrigerated up to 5 days