Name: Pistachio Chocolate Lava Cakes
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: French
Ingredients: 100g dark chocolate (70% cocoa), chopped; 100g unsalted butter, cubed; 2 large eggs; 2 large egg yolks; 1/3 cup (70g) granulated sugar; 1/4 cup (30g) all-purpose flour; 1/4 cup pistachio cream or spread; 1 tablespoon crushed pistachios (for garnish); Pinch of salt; Butter and cocoa powder for greasing ramekins

Warm molten chocolate cakes with a luscious pistachio center—this Pistachio Chocolate Lava Cakes is everything I love about baking indulgent treats. Rich, gooey, and deeply flavorful, these individual lava cakes combine the decadence of dark chocolate with the nutty elegance of pistachios. They’re a showstopper, ideal for impressing guests or treating myself to something truly special.

Why You’ll Love This Recipe

I love how quick and easy this recipe is, yet the result feels like something I’d order at a fancy restaurant. The contrast of textures—the firm exterior and the flowing molten center—is irresistible. Adding pistachio cream gives these lava cakes a unique twist on the classic chocolate version. It’s also great for making ahead; I just refrigerate the filled ramekins and bake when I’m ready. Whether I’m celebrating or just craving a rich dessert, this recipe always delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

100g dark chocolate (70% cocoa), chopped

100g unsalted butter, cubed

2 large eggs

2 large egg yolks

1/3 cup (70g) granulated sugar

1/4 cup (30g) all-purpose flour

1/4 cup pistachio cream or spread

1 tablespoon crushed pistachios (for garnish)

Pinch of salt

Butter and cocoa powder for greasing ramekins

Directions

I preheat the oven to 425°F (220°C), then butter and dust 4 ramekins with cocoa powder. This helps the cakes release cleanly.

In a heatproof bowl over simmering water, I melt the chocolate and butter, stirring until smooth, then set it aside to cool slightly.

In a separate bowl, I whisk the eggs, egg yolks, and sugar until the mixture is thick and pale.

I gently stir in the melted chocolate mixture, blending until smooth.

Next, I fold in the flour and a pinch of salt until just combined.

I fill each ramekin halfway with batter, then place a heaping teaspoon of pistachio cream in the center. I cover it with the remaining batter.

The cakes bake for 11 to 13 minutes—just until the edges are set but the centers are still soft.

After a quick 1-minute rest, I invert each ramekin onto a plate.

A sprinkle of crushed pistachios finishes them off, and I serve them immediately while they’re warm and gooey.

Servings and timing

This recipe makes 4 individual lava cakes.

Prep Time: 10 minutes

Cooking Time: 13 minutes

Total Time: 23 minutes

Calories: Approximately 390 kcal per serving

Variations

Nut-Free Option: I swap the pistachio cream for a dollop of Nutella or chocolate hazelnut spread for a similar molten center without the nuts.

Gluten-Free Version: I use a 1:1 gluten-free all-purpose flour blend. It works just as well for this recipe.

White Chocolate Twist: Sometimes I replace dark chocolate with white chocolate for a sweeter variation and pair it with raspberry or almond cream in the center.

Citrus Hint: I add a bit of orange zest to the batter to balance the richness with a bright citrus note.

Boozy Boost: A splash of liqueur like Grand Marnier or Frangelico in the batter adds depth and elegance.

Storage/Reheating

I store any unbaked, filled ramekins in the refrigerator for up to 24 hours, then bake just before serving.
If I have baked leftovers (which rarely happens!), I refrigerate them and reheat in the microwave for about 20 seconds. While the center won’t be as molten as freshly baked, the cake still tastes incredible.

Related Recipes:

Chocolate Cobbler

FAQs

How do I know when the lava cakes are done?

I look for the edges to be set and the centers to still look slightly jiggly. Overbaking will cook the center through, so I err on the side of underbaking.

Can I make these ahead of time?

Yes, I often prepare the batter and fill the ramekins a few hours in advance, storing them in the fridge until it’s time to bake.

What can I use instead of pistachio cream?

If I don’t have pistachio cream, I use Nutella, almond butter, or even a chunk of white chocolate for a molten surprise.

Can I freeze the lava cakes?

I freeze unbaked, filled ramekins wrapped tightly in plastic wrap. When I want one, I bake straight from frozen, adding 2-3 minutes to the baking time.

Do I need ramekins to make this?

Ramekins work best, but I’ve also used muffin tins in a pinch. I grease them well and reduce the baking time slightly since they’re shallower.

Conclusion

These Pistachio Chocolate Lava Cakes are my go-to dessert when I want something luxurious, easy, and guaranteed to impress. The contrast of molten chocolate with the nutty pistachio center makes each bite unforgettable. Whether I’m making a romantic dinner extra special or simply indulging a chocolate craving, this recipe always hits the mark.

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