Pistachio Chocolate Lava Cakes (Printable)
Decadent chocolate cakes with molten centers and pistachio filling. Rich, gooey, and ready in 30 minutes.
# What's Needed:
→ 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 Make It:
01 - Preheat oven to 425°F (220°C). Grease 4 individual ramekins 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 pot of simmering 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. 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.
# Tips for Success:
01 -
- The pistachio paste hidden inside creates a surprise center that makes people gasp every single time they cut into it.
- You can prep the batter hours ahead and bake them right before serving, which means no stressful last minute scrambling when guests arrive.
02 -
- Overbaking by even one minute turns a molten center into a brownie, so set a timer and trust it.
- Every oven runs differently so do a test run with one ramekin first to nail your perfect timing.
03 -
- Tap the filled ramekins gently on the counter before baking to release any hidden air bubbles that could crack your cakes.
- The pistachio paste freezes beautifully so make double the amount and keep half tucked away for your next batch.