Description
Pistachio Lava Cakes are a decadent dessert featuring a rich dark chocolate base complemented by a luscious molten center infused with finely ground pistachios. These individual cakes deliver a perfect balance of sweet and nutty flavors with a soft exterior and gooey core, making them an elegant treat perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 4 ounces dark chocolate
- 1/2 cup unsalted butter (1 stick)
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
- 3 large eggs
- 2 tablespoons ground pistachios
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Your Ramekins: Generously butter and lightly flour four 6-ounce ramekins to ensure the cakes release easily after baking while preserving delicate edges.
- Melt Chocolate and Butter: In a heatproof bowl placed over simmering water, gently melt the dark chocolate with the butter, stirring continuously until smooth and glossy to create the decadent base.
- Whisk Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar until pale and slightly thickened, building a light and airy texture for the batter.
- Combine Ingredients: Slowly fold the melted chocolate mixture into the egg mixture. Then gently sift in the flour, ground pistachios, vanilla extract, and a pinch of salt. Mix just until combined to keep the batter tender.
- Fill and Chill: Divide the batter evenly among the prepared ramekins. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld and to firm up the batter for better texture.
- Bake to Perfection: Preheat your oven to 425°F (220°C). Bake the ramekins for 12-14 minutes, until the edges are set but the centers remain gooey for the signature lava effect.
- Serve Warm: Let the cakes cool briefly, then invert onto serving plates. The molten pistachio center will ooze out upon the first cut, creating a dramatic and delicious presentation.
Notes
- Use high-quality pistachios, freshly ground, for the best flavor and to avoid bitterness.
- Do not overmix the batter as it may result in tough cakes instead of soft, molten centers.
- Chilling the batter before baking helps solidify the butter and chocolate, ensuring ideal texture and timing.
- Watch the baking time carefully to prevent overbaking, which could cause loss of the molten lava core.
- Grease ramekins thoroughly with butter and dust with flour or cocoa powder for easy release and clean presentation.
Nutrition
- Serving Size: 1 cake (approx. 6 oz)
- Calories: 380
- Sugar: 30g
- Sodium: 70mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 160mg
Keywords: Pistachio lava cake, molten chocolate cake, nutty dessert, individual chocolate cakes, gluten free dessert, easy chocolate cake
