Pistachio Chocolate Lava Cakes

I’m delighted to share my adaptation of Pistachio Chocolate Lava Cakes—a luxurious dessert that combines a nutty pistachio core with rich dark chocolate, baked to a gooey perfection.

Why You’ll Love This Recipe

I love how these cakes deliver a dramatic molten center with minimal effort. The pistachio paste adds a delightful nutty contrast to the rich dark chocolate shell, and the quick 10-minute bake time makes them perfect for an elegant after-dinner treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ⅓ cup pistachio paste

• 80 g white chocolate

• 75 g unsalted butter

• 2 large eggs + 1 egg yolk

• 3 Tbsp granulated sugar

• 3 Tbsp all-purpose flour

• Pinch of salt

• Finely chopped pistachios, for garnish

Directions

1. I preheat the oven to 350 °F (180 °C) and generously butter and flour four 6‑oz ramekins, chilling them briefly in the fridge.

2. I melt together the butter, white chocolate, and pistachio paste over a double boiler until smooth; then let it cool slightly.

3. In a bowl, I whisk the eggs, extra yolk, sugar, and salt until pale and fluffy.

4. I gently fold the warm pistachio–chocolate mixture into the eggs, then sift in flour and combine until just smooth.

5. I portion the batter into the ramekins, filling them about ¾ full.

6. I bake them for 8–12 minutes—edges set, centers still jiggly—then let them rest for 1 minute.

7. I invert each ramekin onto a plate, unmold, dust with a little powdered sugar, and top with chopped pistachios. I serve immediately to enjoy the molten center.

Servings and timing

• Serves: 4

• Prep time: 20 minutes

• Bake time: 8–12 minutes

• Total time: About 30 minutes

(Note: Recipe timings based on a traditional lava cake structure adapted from similar pistachio lava cake sources)

Variations

• I swap white chocolate for dark chocolate for a richer contrast.

• I stir in a teaspoon of espresso powder to elevate the chocolate flavor.

• For a lighter finish, I dollop a spoon of Greek yogurt or top with fresh berries.

storage/reheating

I serve these cakes immediately for the best molten center. If I bake ahead, I cool them slightly, then refrigerate in ramekins for up to 24 hours. When ready to serve, I warm them at 350 °F for 5–7 minutes until just heated through.

FAQs

Can I prepare these in advance?

Yes, I fill the ramekins and refrigerate them for up to a day. Before serving, I let them sit at room temperature for 20 minutes and bake as directed.

How do I know when they’re done?

The edges should be firm while the center remains slightly jiggly. If too runny, I add another minute of baking.

Can I use dark chocolate instead of white chocolate?

Absolutely—dark chocolate works beautifully, though it deepens the flavor profile and masks some of the pistachio’s sweetness.

What size ramekins should I use?

I use 6‑oz (about 180 ml) ramekins, though similar-sized molds will work—with slight adjustments in bake time.

What garnishes do you recommend?

I love a dusting of powdered sugar and chopped pistachios. A scoop of vanilla ice cream or a small spoon of Greek yogurt also brings lovely balance.

Conclusion

These Pistachio Chocolate Lava Cakes hit the mark every time—rich, nutty, and irresistibly gooey. Whether for a date night or special gathering, their impressive presentation and molten surprise are sure to delight. I hope you find as much joy baking (and indulging in) them as I do!

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