Pistachio Chocolate Lava Cakes (Print)
Gooey molten chocolate cakes with vibrant pistachio centers, ready in 32 minutes for an elegant dessert experience.
# Ingredient List:
→ Pistachio Paste
01 - 1/4 cup (60 g) shelled unsalted pistachios
02 - 2 tbsp heavy cream
→ Chocolate Batter
03 - 3.5 oz bittersweet chocolate (60-70% cocoa), chopped
04 - 7 tbsp unsalted butter, plus more for greasing
05 - 2 large eggs
06 - 2 large egg yolks
07 - 1/3 cup granulated sugar
08 - 2 tbsp 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 your oven to 425°F. 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 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 to 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.
# Expert Suggestions:
01 -
- The pistachio paste hidden inside creates a surprise center that makes people think you spent hours at a pastry school.
- Twelve minutes in the oven means you can prep these right before dinner and serve them warm without missing a beat.
02 -
- Overbaking by even one minute will give you a regular chocolate cake instead of a molten one, so set a timer and check early.
- Letting the chocolate mixture cool slightly before adding it to the eggs prevents scrambling, which is a mistake I made once and never again.
03 -
- Dust the pistachio paste with a tiny bit of flour before placing it in the batter to prevent it from sinking to the bottom during baking.
- Almond meal can replace pistachios entirely if you want a different but equally delicious nutty center.