Pistachio Chocolate Lava Cakes (Printable Version)
Rich chocolate cakes with a gooey pistachio center, offering a nutty and decadent finish.
# Everything You’ll Need:
→ Pistachio Lava Center
01 -
1/2 cup white chocolate chips
02 -
1/4 cup pistachio paste, unsweetened or lightly sweetened
03 -
1 tablespoon heavy cream
04 -
Pinch of salt
→ Chocolate Lava Cake
05 -
1/2 cup unsalted butter (115g)
06 -
4 ounces dark chocolate (60–70%), chopped
07 -
2 large eggs
08 -
2 large egg yolks
09 -
1/3 cup granulated sugar (70g)
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1/8 teaspoon salt
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2 tablespoons all-purpose flour
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Cocoa powder for dusting
13 -
Chopped pistachios for garnish (optional)
# Steps to Cook:
01 -
Melt the white chocolate chips with heavy cream in a heatproof bowl over a double boiler or microwave in 20-second intervals, stirring until smooth. Incorporate the pistachio paste and a pinch of salt until the mixture is smooth and fully combined. Spoon into a silicone mold or ice cube tray to form six equal discs, then freeze for at least 1 hour until solid.
02 -
Preheat the oven to 425°F (220°C). Grease six 6-ounce ramekins with butter and dust with cocoa powder. Arrange ramekins on a baking tray for stability.
03 -
Gently melt the unsalted butter and dark chocolate together in a small saucepan or microwave, stirring frequently until smooth. In a separate bowl, whisk the eggs, egg yolks, granulated sugar, and salt until thick and pale, approximately 2 to 3 minutes. Gradually add the melted chocolate mixture to the egg mixture, whisking until fully combined. Fold in the all-purpose flour carefully until just incorporated, avoiding overmixing.
04 -
Divide two tablespoons of chocolate batter into the bottom of each prepared ramekin. Place one frozen pistachio disc in the center, then cover with additional batter until three-quarters full.
05 -
Bake the ramekins for 11 to 13 minutes until edges are firm but centers remain slightly jiggly. Remove from oven and rest for 1 minute. Loosen edges with a knife if needed, invert onto serving plates, garnish with chopped pistachios if desired, and serve immediately.
# Extra Suggestions:
01 -
Melt chocolate slowly to prevent burning. Avoid overmixing the batter to maintain the lava texture. Pistachio filling can be prepared a day in advance and stored frozen.