Pistachio Chocolate Lava Cakes (Printable)
Individual chocolate cakes with molten centers and pistachio filling for an elegant dessert experience.
# What You'll Need:
→ Pistachio Paste
01 - 1/4 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 - 1/3 cup (65 g) granulated sugar
08 - 2 tbsp (15 g) all-purpose flour
09 - 1/4 tsp salt
→ For Serving
10 - Chopped pistachios
11 - Powdered sugar
12 - Vanilla ice cream
# Directions:
01 - Preheat oven to 425°F (220°C). Generously butter 4 individual ramekins and lightly dust with flour, tapping out any excess to ensure clean unmolding.
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 until the mixture turns pale and is slightly thickened, about 2 minutes.
05 - Pour the melted chocolate mixture into the egg mixture, whisking gently to combine. Sift in the flour and salt, then fold 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 to 13 minutes, until the tops are set but the centers still feel soft to the touch — this ensures a molten interior.
08 - Immediately run a knife around the edges of each ramekin. Let rest for 1 minute, then invert onto serving plates. Garnish with chopped pistachios, a dusting of powdered sugar, and a scoop of vanilla ice cream if desired. Serve immediately.
# Expert Advice:
01 -
- The pistachio paste hidden inside creates a two tone moment of discovery that makes everyone at the table gasp.
- It looks like something from a restaurant menu but comes together in about half an hour with no special equipment beyond a food processor and ramekins.
02 -
- Overbaking by even two minutes will give you a delicious chocolate cake with a pistachio swirl instead of a molten lava cake, so set a timer and check early.
- The pistachio paste can be made a day ahead and refrigerated. Just bring it back to room temperature before layering it into the batter so it spreads naturally during baking.
03 -
- The single biggest secret is using chocolate you would happily eat on its own, because the batter has so few ingredients that every single one of them has to be excellent.
- Dusting the ramekins with cocoa powder instead of flour adds one more layer of chocolate flavor and avoids any pale floury patches on the outside of your cakes.