Pistachio Chocolate Lava Cakes (Printable)
Gooey chocolate cakes with vibrant pistachio centers and rich molten middles
# What You'll Need:
→ Pistachio Paste
01 - 1/4 cup (60 g) shelled unsalted pistachios
02 - 2 tablespoons (30 ml) heavy cream
→ Chocolate Batter
03 - 3.5 oz (100 g) bittersweet chocolate (60–70% cocoa), chopped
04 - 7 tablespoons (100 g) unsalted butter, plus extra for greasing ramekins
05 - 2 large eggs
06 - 2 large egg yolks
07 - 1/3 cup (65 g) granulated sugar
08 - 2 tablespoons (15 g) all-purpose flour
09 - 1/4 teaspoon 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). Generously butter four 6–8 oz ramekins and dust lightly with flour, tapping out the excess to ensure clean unmolding.
02 - In a food processor, grind the shelled pistachios until finely milled. Add the heavy cream and blend until a thick, smooth paste forms. Set aside.
03 - Set a heatproof bowl over a pot of barely simmering water. Add the chopped chocolate and butter, stirring gently until the mixture is glossy and completely smooth. Remove from heat and allow to cool slightly.
04 - In a separate mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture turns pale and falls in thick ribbons from the whisk.
05 - Pour the melted chocolate mixture into the egg mixture, whisking gently to combine. Sift in the flour and salt, then fold with a spatula until just incorporated—do not overmix.
06 - Divide half the batter evenly among the prepared ramekins. Spoon a heaping teaspoon of pistachio paste into the center of each, then cover with the remaining batter, smoothing the tops.
07 - Bake for 11 to 13 minutes, until the tops are set and slightly domed but the centers still feel soft when gently pressed.
08 - Immediately run a thin knife around the edges of each ramekin. Let rest for 1 minute, then invert onto serving plates. Garnish with chopped pistachios, a dusting of powdered sugar, and a scoop of vanilla ice cream. Serve at once.
# Expert Tips:
01 -
- The pistachio paste tucked inside creates a surprise green center that makes everyone at the table gasp.
- It takes barely half an hour from cupboard to plate, which means you can decide on dessert at the last minute and still impress.
02 -
- The line between perfectly molten and frustratingly overbaked is about 60 seconds, so set a timer and check early rather than late.
- Letting the chocolate mixture cool slightly before combining with eggs prevents the batter from turning grainy or scrambled.
03 -
- Grease the ramekins with extra care, brushing butter in upward strokes so the cakes release smoothly and hold their shape.
- The pistachio paste should be thick enough to hold its shape in the center, so if yours is too runny, blitz in a few more nuts until it firms up.