Introduction

Indulge in these decadent Pistachio Chocolate Lava Cakes, where rich dark chocolate meets a gooey pistachio-filled center. Perfect for special occasions or a delightful treat, this recipe combines luscious flavors in a beautifully molten dessert.

A close-up view of several small round chocolate lava cakes on a white marbled surface, with one cake in the front broken open to reveal a thick, smooth, pale green pistachio filling oozing out. The cakes have a rich dark brown texture with a slightly cracked top, and each is topped with a few whole pistachio nuts. Some cocoa powder is sprinkled around the broken cake, adding contrast to the white marbled surface. The background shows parts of other whole cakes slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the pistachio lava center:

1/2 cup white chocolate chips
1/4 cup pistachio paste (unsweetened or lightly sweetened)
1 tablespoon heavy cream
Pinch of salt

For the chocolate lava cake:

1/2 cup (115g) unsalted butter
4 ounces (115g) dark chocolate (60–70%), chopped
2 large eggs
2 large egg yolks
1/3 cup (70g) granulated sugar
1/8 teaspoon salt
2 tablespoons all-purpose flour
Cocoa powder for dusting
Chopped pistachios for garnish (optional)

Instructions

Step 1: Make the pistachio filling. In a heatproof bowl, melt the white chocolate with heavy cream using a double boiler or microwave in 20-second intervals, stirring until smooth. Stir in the pistachio paste and a pinch of salt until fully combined. Spoon the mixture into a silicone ice cube tray or small mold to create six equal discs. Freeze for at least 1 hour or until solid. These can be made a day ahead and stored in an airtight container in the freezer.
Step 2: Prepare the ramekins by preheating the oven to 425°F (220°C). Grease six 6-ounce ramekins with butter and dust with cocoa powder. Place them on a baking tray for easy handling.
Step 3: Make the chocolate batter. Melt the butter and dark chocolate together in a small saucepan or microwave-safe bowl until smooth, stirring frequently. In a medium bowl, whisk the eggs, egg yolks, sugar, and salt until thick and pale, about 2 to 3 minutes. Slowly whisk in the melted chocolate mixture until fully incorporated. Gently fold in the flour until just combined, taking care not to overmix.
Step 4: Assemble the lava cakes. Spoon about 2 tablespoons of chocolate batter into the bottom of each prepared ramekin. Place one frozen pistachio disc in the center of each ramekin, then cover with additional batter until each ramekin is approximately three-quarters full.
Step 5: Bake for 11 to 13 minutes, or until the edges are firm and the centers still jiggle slightly. Remove from the oven and let rest for 1 minute. Run a knife around the edges to loosen if needed, then carefully invert onto serving plates. Garnish with chopped pistachios if desired and serve immediately.

Tips & Variations

Use high-quality dark chocolate for the best flavor and texture.
To make the pistachio paste at home, blend shelled pistachios with a little neutral oil until smooth.
Dust the tops with powdered sugar or serve with a scoop of vanilla ice cream for added indulgence.
If you don’t have ramekins, small oven-safe custard cups or muffin tins can work as alternatives.

Storage

Store any leftover cakes (without baking) in the freezer for up to one week. Bake directly from frozen, adding a couple of extra minutes to the baking time. Once baked, these cakes are best enjoyed fresh and should not be stored, as the molten center will lose its texture upon reheating.

How to Serve

The image shows ten white bowls arranged neatly on a white marbled surface, each containing different baking ingredients. The top left bowl has dark brown chocolate chunks, while to the right, there is a bowl with fine white salt and next to that, a bowl with light brown yeast powder. Below the chocolate, there is a bowl with a raw egg, and next to it, a bowl filled with four square chunks of light yellow butter, some pieces slightly darker. To the right of the butter is a small bowl with a reddish brown powder. Near the center bottom, a bowl contains smooth beige dough or batter with a dusting of yellow powder on top. Below this, a very small bowl holds green pistachio pieces. To the left bottom corner, there is a bowl filled with white flour, and next to it on the right, a bigger bowl contains white creamy thick yogurt or cream. The bowls are evenly spread, clearly showing the textures and colors of each ingredient. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio filling without white chocolate?

White chocolate helps create a smooth and creamy filling, but if unavailable, you can substitute with cream cheese or dulce de leche mixed with pistachio paste, though texture and taste will differ.

How do I know when the lava cakes are properly baked?

The edges should be set and firm, while the centers still jiggle slightly when you gently shake the ramekin. This ensures a molten center that flows when served.