Description
Warm, indulgent molten chocolate cakes with a rich pistachio center. These Pistachio Chocolate Lava Cakes are easy to make yet elegant enough to impress guests, combining dark chocolate decadence with a nutty twist.
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
Instructions
- Preheat the oven to 425°F (220°C). Butter and dust 4 ramekins with cocoa powder to prevent sticking.
- In a heatproof bowl over simmering water, melt the chocolate and butter, stirring until smooth. Set aside to cool slightly.
- In a separate bowl, whisk the eggs, egg yolks, and sugar until thick and pale.
- Gently stir the melted chocolate mixture into the egg mixture until smooth.
- Fold in the flour and a pinch of salt until just combined.
- Fill each ramekin halfway with batter. Add a heaping teaspoon of pistachio cream to the center of each, then cover with the remaining batter.
- Bake for 11 to 13 minutes, until edges are set and centers are slightly jiggly.
- Let rest for 1 minute, then invert ramekins onto plates.
- Garnish with crushed pistachios and serve immediately while warm and gooey.
Notes
Prepare ramekins ahead and refrigerate until ready to bake.
Do not overbake or the center will not remain molten.
Substitute pistachio cream with Nutella, almond butter, or white chocolate for variation.
To reheat, microwave baked cakes for about 20 seconds.
Unbaked filled ramekins can be frozen and baked from frozen with 2–3 extra minutes.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 lava cake
- Calories: 390
- Sugar: 18g
- Sodium: 60mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 160mg
