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Pistachio Chocolate Lava Cakes Recipe

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Indulge in the rich and decadent Pistachio Chocolate Lava Cakes, featuring a molten center of creamy white chocolate and pistachio paste enveloped in a luscious dark chocolate cake. These individual molten cakes combine a crisp cocoa-dusted exterior with a gooey, pistachio-infused core, perfect for an elegant dessert that impresses yet is straightforward to prepare.

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

  1. Make the Pistachio Filling: In a heatproof bowl, melt white chocolate with heavy cream using a double boiler or microwave in 20-second intervals, stirring until smooth. Stir in pistachio paste and a pinch of salt until fully combined. Spoon this mixture into a silicone ice cube tray or small molds to create 6 equal discs. Freeze for at least 1 hour or until solid. This filling can be made a day ahead and stored frozen.
  2. Prepare the Ramekins: Preheat your oven to 425°F (220°C). Grease six 6-ounce ramekins with butter and dust the interiors with cocoa powder to prevent sticking. Place the ramekins on a baking tray for easy handling.
  3. Make the Chocolate Batter: Melt the butter and chopped dark chocolate together in a small saucepan or microwave-safe bowl until smooth, stirring frequently. In a separate medium bowl, whisk the eggs, egg yolks, sugar, and salt vigorously until thick and pale, about 2 to 3 minutes. Gradually whisk in the melted chocolate mixture until fully incorporated. Gently fold in the flour until just combined, being careful not to overmix.
  4. Assemble the Lava Cakes: Spoon about 2 tablespoons of chocolate batter into the bottom of each prepared ramekin. Place one frozen pistachio disc in the center of each ramekin. Cover the pistachio center with more chocolate batter until the ramekins are approximately three-quarters full.
  5. Bake and Serve: Bake the cakes for 11 to 13 minutes, or until the edges are set and firm but the centers still jiggle slightly when shaken. Remove from oven and allow them to rest for 1 minute. Run a knife around edges to loosen if needed, then invert carefully onto serving plates. Garnish with chopped pistachios if desired and serve immediately to enjoy the molten center.

Notes

  • To prep ahead, freeze the pistachio discs up to one day in advance and assemble just before baking.
  • Use high-quality dark chocolate (60-70% cocoa) for the best flavor and texture.
  • Be careful not to overbake; the center should remain soft and gooey for the molten effect.
  • Silicone molds work best for freezing the pistachio filling as they allow easy release.
  • Serve immediately after baking to enjoy the lava cake’s signature molten center.

Find it online: https://bitezly.com/pistachio-chocolate-lava-cakes-recipe/