Pistachio Chocolate Lava Cakes (Printable Version)
Individual chocolate cakes with molten centers and creamy pistachio filling for an elegant dessert experience.
# What You 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 more 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
# How-To Steps:
01 - Preheat oven to 425°F (220°C). Grease 4 individual ramekins (6-8 oz) with butter and lightly dust with flour, tapping out any excess.
02 - In a food processor, process the pistachios until finely ground. Add heavy cream and blend until a thick, smooth paste forms. Set aside.
03 - In a heatproof bowl set over a simmering pot of water, melt the chocolate and butter together, stirring until glossy and smooth. Remove from heat and let cool slightly.
04 - In a separate bowl, whisk the eggs, egg yolks, and sugar until pale and slightly thickened.
05 - Pour the melted chocolate mixture into the egg mixture, whisking gently to combine. Sift in the flour and salt, and fold until just incorporated.
06 - Divide half the batter evenly among the 4 ramekins. Spoon a heaped teaspoon of pistachio paste into the center of each. Cover with the remaining batter.
07 - Bake for 11-13 minutes, until the tops are set but the centers are still soft.
08 - Immediately run a knife around the edges of each ramekin. Let rest for 1 minute, then invert onto plates. Sprinkle with chopped pistachios, dust with powdered sugar, and serve instantly with a scoop of vanilla ice cream if desired.
# Helpful Tips:
01 -
- The pistachio center surprises everyone because they expect plain chocolate and then hit that velvety nutty layer.
- They look like they came from a restaurant kitchen but come together in under thirty five minutes from pantry staples.
02 -
- Overbaking by even one minute turns a molten center into a brownie, so set a timer and check early rather than late.
- Letting the chocolate mixture cool slightly before adding it to the eggs prevents scrambling and keeps the batter silky.
03 -
- Prepare the batter and fill the ramekins up to eight hours ahead, then refrigerate and add two minutes to the baking time straight from the cold fridge.
- The easiest way to get perfectly centered pistachio paste is to use a small cookie scoop rather than a spoon.