Description
Rich chocolate lava cakes with a creamy pistachio center, topped with chopped pistachios and dusted with cocoa powder. Molten, decadent, and perfect for dessert lovers.
Ingredients
- 1/2 cup white chocolate chips
- 1/4 cup pistachio paste (unsweetened or lightly sweetened)
- 1 tbsp heavy cream
- Pinch of salt
- 1/2 cup (115g) unsalted butter
- 4 oz (115g) dark chocolate (60–70%), chopped
- 2 large eggs
- 2 large egg yolks
- 1/3 cup (70g) granulated sugar
- 1/8 tsp salt
- 2 tbsp all-purpose flour
- Cocoa powder for dusting
- Chopped pistachios for garnish (optional)
Instructions
- MAKE THE PISTACHIO FILLING: Melt white chocolate with heavy cream in a double boiler or microwave, stirring until smooth. Mix in pistachio paste and salt. Spoon into molds to form 6 discs. Freeze at least 1 hour.
- PREPARE THE RAMEKINS: Preheat oven to 425°F (220°C). Grease six 6-oz ramekins with butter and dust with cocoa powder. Place on a baking tray.
- MAKE THE CHOCOLATE BATTER: Melt butter and dark chocolate together until smooth. In a bowl, whisk eggs, yolks, sugar, and salt until pale and thick. Slowly whisk in melted chocolate. Fold in flour gently.
- ASSEMBLE LAVA CAKES: Spoon 2 tbsp chocolate batter into each ramekin, place a frozen pistachio disc in center, cover with remaining batter until 3/4 full.
- BAKE AND SERVE: Bake 11–13 minutes until edges are firm and centers jiggle slightly. Rest 1 minute, run knife around edges, invert onto plates. Garnish with pistachios and serve immediately.
Notes
- Frozen pistachio discs can be made a day ahead and stored airtight in the freezer.
- Serve immediately for best molten center texture.
- Optional: dust with extra cocoa powder for presentation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: European