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Pistachio Chocolate Lava Cakes Recipe

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Indulge in these decadent Pistachio Chocolate Lava Cakes, featuring a rich dark chocolate exterior with a molten pistachio and white chocolate center. Perfectly baked to have a firm outer shell and a luscious, flowing core, these elegant desserts are ideal for special occasions or when you want to impress guests with a gourmet treat.

Ingredients

Scale

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

  1. Make the Pistachio Filling: In a heatproof bowl, melt the white chocolate and heavy cream together 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 and smooth. Spoon this mixture into a silicone ice cube tray or small mold to form 6 equal discs. Freeze for at least 1 hour or until solid. These can be prepared a day ahead and stored in an airtight container in the freezer.
  2. Prepare the Ramekins: Preheat your oven to 425°F (220°C). Grease six 6-ounce ramekins with butter and dust them generously with cocoa powder to prevent sticking. Place the ramekins on a baking tray for easier transfer in and out of the oven.
  3. Make the Chocolate Batter: Melt the unsalted butter and dark chocolate together in a small saucepan over low heat or in a microwave-safe bowl, stirring frequently until the mixture is smooth. In a separate medium bowl, whisk the eggs, egg yolks, granulated sugar, and salt until the mixture is thick, pale, and fluffy, about 2 to 3 minutes. Slowly incorporate the melted chocolate mixture into the egg mixture until fully combined. Gently fold in the all-purpose flour until just combined, taking care not to overmix to keep the cake tender.
  4. Assemble the Lava Cakes: Spoon approximately 2 tablespoons of the chocolate batter into the bottom of each prepared ramekin. Place one frozen pistachio disc in the center of each ramekin. Then, cover with the remaining chocolate batter until each ramekin is roughly three-quarters full.
  5. Bake and Serve: Bake the lava cakes for 11 to 13 minutes, or until the edges are set and firm, but the centers still jiggle slightly when gently shaken. Remove from the oven and allow them to rest for 1 minute. Run a knife gently around the edges to loosen the cakes, then carefully invert each ramekin onto a serving plate. Garnish with chopped pistachios if desired and serve immediately to enjoy the molten pistachio center.

Notes

  • The pistachio filling can be made ahead and frozen for convenience.
  • Be careful not to overbake to retain the gooey lava center.
  • Use good quality dark chocolate (60–70%) for the best flavor balance.
  • If you don’t have pistachio paste, you can substitute with finely ground pistachios mixed with a bit of butter or cream.
  • Make sure to dust the ramekins well with cocoa powder to prevent sticking and preserve the presentation.
  • Serve immediately after baking for the perfect molten texture.

Keywords: pistachio lava cake, molten chocolate cake, pistachio chocolate dessert, chocolate lava cake recipe, easy lava cake

Find it online: https://nayabaker.com/pistachio-chocolate-lava-cakes-recipe/