Pistachio Lava Cake Recipe with Gooey Chocolate Center
A rich and indulgent Pistachio Lava Cake with a gooey white chocolate center, combining dark chocolate and nutty pistachio flavors for a gourmet individual dessert.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 30 minutes
- Yield: 4 cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gourmet
- Diet: Vegetarian
Ingredients
Scale
- ½ cup unsalted butter (1 stick)
- 4 oz dark chocolate (at least 60% cocoa), chopped
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- ⅓ cup pistachio flour (finely ground pistachios)
- Pinch of salt
- 2 oz white chocolate, cut into chunks (for molten center)
- 2 tbsp chopped roasted pistachios
- Powdered sugar (for dusting)
Instructions
- Melt the butter and dark chocolate in a heatproof bowl over simmering water until smooth and fully combined.
- In a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until pale and slightly thickened.
- Gently stir in the pistachio flour, all-purpose flour, and a pinch of salt. Fold in the melted chocolate mixture until smooth.
- Grease 4 ramekins and fill each halfway with batter. Place a chunk of white chocolate in the center of each, then top with the remaining batter.
- Bake at 425°F (220°C) for 11–13 minutes, until the edges are set but the center is still soft.
- Let cool for 1 minute, then invert onto plates. Dust with powdered sugar and sprinkle with chopped roasted pistachios before serving.
Notes
- Use good-quality dark chocolate for best results.
- Do not overbake to ensure a molten center.
- Can be made ahead and refrigerated, then baked just before serving.
Nutrition
- Serving Size: 1 cake
- Calories: 410
- Sugar: 18g
- Sodium: 60mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg