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Pistachio Chocolate Lava Cakes

Pistachio Chocolate Lava Cakes
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★★★★★

5.1 from 10 reviews

Decadent Pistachio Chocolate Lava Cakes featuring a molten pistachio and white chocolate center encased in a rich, dark chocolate cake. These individual desserts bake up with a perfectly gooey middle and a delicate, fudgy exterior, ideal for special occasions or indulgent treats.

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 chips 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 and smooth. Spoon the mixture into a silicone ice cube tray or small mold to create 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 the oven to 425°F (220°C). Grease six 6-ounce ramekins generously with butter and dust with cocoa powder to prevent sticking. Place the ramekins on a baking tray for stable handling and easy placement in the oven.
  3. Make the Chocolate Batter: Melt the unsalted butter and chopped dark chocolate together in a small saucepan over low heat or microwave-safe bowl in short bursts, stirring frequently until the mixture is smooth and well combined. In a medium bowl, whisk together the eggs, egg yolks, granulated sugar, and salt until the mixture is thick and pale, which should take about 2 to 3 minutes. Gradually add the melted chocolate mixture to the eggs, whisking continuously to incorporate fully. Fold in the all-purpose flour gently until just combined, taking care not to overmix for a tender cake texture.
  4. Assemble the Lava Cakes: Spoon approximately 2 tablespoons of the chocolate batter evenly into the bottom of each prepared ramekin. Place one frozen pistachio disc in the center of each ramekin atop the batter. Cover the pistachio filling with remaining batter until each ramekin is filled about three-quarters full, ensuring the pistachio filling is well enclosed.
  5. Bake and Serve: Bake the ramekins in the preheated oven for 11 to 13 minutes, or until the edges are set and firm but the centers still jiggle slightly when shaken—this indicates the molten lava center is intact. Remove the cakes from the oven and allow them to rest for 1 minute. Carefully run a knife around the edges of each ramekin to loosen the cakes, then invert onto serving plates. Garnish with chopped pistachios if desired and serve immediately to enjoy the warm, gooey center.

Notes

  • The pistachio filling can be made up to one day in advance and stored frozen in an airtight container.
  • Use high-quality dark chocolate (60–70% cocoa) for the best flavor and molten consistency.
  • Do not overbake; timing is essential to keep the lava center molten.
  • If a silicone mold is unavailable, use small ice cube trays lined with plastic wrap or a mini muffin tin with parchment cups for the pistachio discs.
  • For an extra elegant touch, dust the finished cakes with powdered sugar or serve alongside fresh berries and whipped cream.

Nutrition

Keywords: pistachio lava cake, chocolate lava cake, molten chocolate cake, pistachio dessert, chocolate dessert, individual lava cakes

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