Pistachio Chocolate Lava Cakes (Printable view)
Gooey molten chocolate cakes with a creamy pistachio center and rich, nutty flavors.
# What You'll Need:
→ Pistachio Paste
01 - ¼ cup (60 g) shelled unsalted pistachios
02 - 2 tbsp (30 ml) heavy cream
→ Chocolate Batter
03 - 3.5 oz (100 g) bittersweet chocolate (60–70% cocoa), chopped
04 - 7 tbsp (100 g) unsalted butter, plus extra for greasing
05 - 2 large eggs
06 - 2 large egg yolks
07 - ⅓ cup (65 g) granulated sugar
08 - 2 tbsp (15 g) all-purpose flour
09 - ¼ tsp salt
→ For Serving
10 - Chopped pistachios
11 - Powdered sugar
12 - Vanilla ice cream
# Steps:
01 - Preheat oven to 425°F (220°C). Generously butter 4 individual ramekins (6–8 oz) and lightly dust with flour, tapping out any excess to ensure clean release.
02 - In a food processor, grind the shelled pistachios until finely milled. Add the heavy cream and blend until a thick, smooth paste forms. Set aside.
03 - Set a heatproof bowl over a pot of barely simmering water. Add the chopped chocolate and butter, stirring gently until glossy and completely smooth. Remove from heat and let cool slightly.
04 - In a separate mixing bowl, whisk the eggs, egg yolks, and granulated sugar vigorously until the mixture turns pale and falls in thick ribbons from the whisk.
05 - Pour the melted chocolate mixture into the egg mixture, whisking gently to combine. Sift in the flour and salt, then fold with a spatula until just incorporated — do not overmix.
06 - Divide half the batter evenly among the prepared ramekins. Spoon a heaped teaspoon of pistachio paste into the center of each. Cover with the remaining batter, smoothing the tops.
07 - Bake for 11–13 minutes until the tops are set and slightly cracked but the centers still feel soft and jiggly when gently tapped.
08 - Immediately run a thin knife around the edges of each ramekin. Let rest for 1 minute, then invert onto serving plates. Sprinkle with chopped pistachios, dust with powdered sugar, and serve at once with vanilla ice cream if desired.
# Expert Advice:
01 -
- The pistachio center surprises everyone and makes this feel far fancier than the effort required.
- It takes barely half an hour from craving to plate, which means you can decide to make dessert after dinner has already started.
02 -
- Overbaking by even two minutes turns a molten center into a brownie, so set a timer and check early.
- The pistachio paste can be made a day ahead and refrigerated, which actually makes it easier to portion into the centers.
03 -
- Use a small cookie scoop to portion the pistachio paste so every cake gets exactly the same amount of filling.
- Place the ramekins on a preheated baking sheet so the bottoms cook evenly and release more cleanly.