Pistachio Chocolate Lava Cakes Recipe
Introduction
Indulge in these Pistachio Chocolate Lava Cakes, where rich chocolate meets a creamy pistachio center. Perfect for a special occasion or a decadent treat, these molten cakes offer a delightful surprise with every bite.
Ingredients
- 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
- Step 1: Make the pistachio filling by melting 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. Spoon the mixture into a silicone ice cube tray or small mold to form 6 equal discs. Freeze for at least 1 hour until solid.
- Step 2: Preheat the oven to 425°F (220°C). Grease six 6-ounce ramekins with butter and dust with cocoa powder. Place ramekins on a baking tray for easy handling.
- Step 3: Melt the butter and chopped dark chocolate together in a small saucepan or microwave until smooth, stirring frequently. In a medium bowl, whisk eggs, egg yolks, sugar, and salt until thick and pale, about 2 to 3 minutes. Slowly whisk in the melted chocolate mixture until fully incorporated. Gently fold in the flour until just combined, taking care not to overmix.
- Step 4: Spoon about 2 tablespoons of chocolate batter into the bottom of each ramekin. Place one frozen pistachio disc in the center of each. Cover with remaining batter until each ramekin is approximately three-quarters full.
- Step 5: Bake for 11 to 13 minutes, until the edges are firm but centers still jiggle slightly. Remove from oven and let rest for 1 minute. Run a knife around the edges to loosen if needed, then carefully invert onto serving plates. Garnish with chopped pistachios if desired and serve immediately.
Tips & Variations
- Make the pistachio filling a day ahead and keep it frozen to save time on baking day.
- Use high-quality dark chocolate (60–70%) for the best rich flavor.
- For a different nutty twist, try almond paste instead of pistachio paste.
- Dust the ramekins with cocoa powder to prevent sticking and enhance the chocolate flavor.
Storage
These lava cakes are best served fresh for the molten center experience. If needed, you can store unbaked assembled cakes in the refrigerator for up to 24 hours before baking. Once baked, they are best eaten immediately but can be gently reheated in a warm oven for a few minutes—note that reheating may reduce the lava-like center’s meltiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the pistachio filling in advance?
Yes, the pistachio filling discs can be made a day ahead and stored frozen in an airtight container until ready to use.
What if I don’t have pistachio paste?
If pistachio paste is unavailable, you can substitute with almond or hazelnut paste, or omit it and use a bit more white chocolate for the filling, though the distinctive flavor will change.
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Pistachio Chocolate Lava Cakes Recipe
- Total Time: 1 hour 3 minutes
- Yield: 6 servings 1x
Description
Indulge in these decadent Pistachio Chocolate Lava Cakes featuring a rich, molten center of pistachio and white chocolate. With a moist dark chocolate exterior and a luscious, creamy pistachio filling, these individual lava cakes are perfect for an elegant dessert that impresses both in flavor and presentation.
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
- Make the Pistachio Filling: In a heatproof bowl, melt the white chocolate chips together with the 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 form 6 equal discs. Freeze for at least 1 hour or until solid. These can be made ahead of time and stored in an airtight container in the freezer.
- Prepare the Ramekins: Preheat your oven to 425°F (220°C). Grease six 6-ounce ramekins thoroughly with butter and dust the insides with cocoa powder to prevent sticking. Arrange the ramekins on a baking tray for easy transport in and out of the oven.
- Make the Chocolate Batter: Melt the unsalted butter and chopped dark chocolate together in a small saucepan over low heat or in a microwave-safe bowl, stirring frequently until smooth and combined. In a medium mixing bowl, whisk the eggs, egg yolks, granulated sugar, and salt vigorously for 2 to 3 minutes until the mixture is thick and pale. Gradually whisk in the melted chocolate mixture until smooth. Gently fold in the all-purpose flour until just incorporated, taking care not to overmix.
- Assemble the Lava Cakes: Spoon approximately 2 tablespoons of the chocolate batter 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 the remaining chocolate batter, filling each ramekin about three-quarters full.
- Bake and Serve: Place the baking tray with the filled ramekins in the preheated oven and bake for 11 to 13 minutes. The edges should be set and firm while the centers maintain a slight jiggle. Remove from the oven and allow to rest for 1 minute. Use a knife to loosen the edges if needed, then carefully invert each cake onto a serving plate. Garnish with chopped pistachios if desired and serve immediately for the best molten lava effect.
Notes
- The pistachio lava centers can be prepared up to a day ahead and stored frozen until needed.
- Be cautious not to overbake the lava cakes to ensure a gooey center.
- Using good quality dark chocolate between 60% and 70% cocoa enhances deep chocolate flavor.
- Greasing and dusting ramekins with cocoa powder helps prevent sticking and adds a touch of chocolate flavor.
- For a nut-free variation, omit pistachio paste and center, or substitute with another filling of choice.
- Prep Time: 50 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pistachio lava cake, chocolate lava cake, molten chocolate cake, pistachio chocolate dessert, individual lava cakes
