Name: Pistachio Chocolate Lava Cakes
Prep time: 20 min
Cook time: PT-490704H7M31S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1/2 cup white chocolate chips; 1/4 cup pistachio paste (unsweetened or lightly sweetened); 1 tablespoon heavy cream; Pinch of salt; 1/2 cup unsalted butter; 4 oz dark chocolate (60–70%), chopped; 2 large eggs; 2 large egg yolks; 1/3 cup granulated sugar; 1/8 teaspoon salt; 2 tablespoons all-purpose flour; Cocoa powder for dusting; Chopped pistachios for garnish (optional)

Jump to Recipe·Print Recipe

I love how these pistachio chocolate lava cakes feel instantly luxurious while still being simple enough to make at home. Each individual cake has a rich dark chocolate exterior and a hidden pistachio-white chocolate center that melts beautifully the moment I cut into it.

Pistachio Chocolate Lava Cakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the pistachio lava center

½ cup white chocolate chips

¼ cup pistachio paste (unsweetened or lightly sweetened)

1 tablespoon heavy cream

Pinch of salt

For the chocolate lava cake

½ cup unsalted butter

4 oz dark chocolate (60–70%), chopped

2 large eggs

2 large egg yolks

⅓ cup granulated sugar

⅛ teaspoon salt

2 tablespoons all-purpose flour

Cocoa powder for dusting

Chopped pistachios for garnish (optional)

Directions

I start by making the pistachio filling. I melt the white chocolate with the heavy cream until smooth, then stir in the pistachio paste and salt. Once everything is fully combined, I spoon the mixture into small molds and freeze it until solid.

Next, I prepare the ramekins by greasing them with butter and dusting them lightly with cocoa powder. I place them on a baking tray and set them aside while I make the batter.

To make the chocolate base, I melt the butter and dark chocolate together until silky. In another bowl, I whisk the eggs, egg yolks, sugar, and salt until thick and pale, then slowly mix in the melted chocolate. I gently fold in the flour just until incorporated.

For assembly, I spoon a small amount of batter into each ramekin, place a frozen pistachio disc in the center, and cover it with more batter until the ramekins are about three-quarters full.

I bake the cakes until the edges are set but the centers still jiggle slightly. After a brief rest, I invert them onto plates, garnish with chopped pistachios if I feel like it, and serve them warm.

Servings and Timing

I usually get 6 individual lava cakes from this recipe.

Prep time: about 20 minutes

Cooking time: 11–13 minutes

Total time: approximately 1 hour 30 minutes, including freezing the pistachio centers

Variations

I sometimes swap the pistachio paste for hazelnut paste or almond butter for a different nutty flavor. When I want a sweeter center, I use milk chocolate instead of white chocolate. I also enjoy adding a pinch of cardamom or espresso powder to the chocolate batter for a subtle flavor twist.

Storage/Reheating

I find these lava cakes are best enjoyed fresh, but I can refrigerate baked cakes for up to 2 days. To reheat, I warm them gently in the oven at a low temperature so the center softens without overcooking. I avoid microwaving if I want to keep the texture just right.

FAQs

Can I prepare these lava cakes in advance?

I like to prepare the pistachio centers ahead of time and keep them frozen, which makes assembly quick when I’m ready to bake.

How do I know when the lava cakes are done?

I look for set edges and a slightly jiggly center. That’s the sign I’ll get a molten interior.

Can I use store-bought pistachio spread?

I can, as long as it’s not overly sweet or runny. I adjust the sugar slightly if needed.

What can I serve with these lava cakes?

I enjoy them with vanilla ice cream, lightly sweetened whipped cream, or fresh berries for balance.

Why did my lava cake not flow?

In my experience, overbaking is usually the reason. Even an extra minute can set the center too much.

Conclusion

I keep coming back to these pistachio chocolate lava cakes whenever I want a dessert that feels impressive but doesn’t require complicated techniques. The contrast between the rich chocolate cake and the creamy pistachio center makes this recipe one I’m always excited to bake and share.

📖 Recipe:

Pistachio Chocolate Lava Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 30 minutes
Yield: 6 individual lava cakes
Diet: Vegetarian

Print Recipe

Description

Individual dark chocolate lava cakes with a molten pistachio–white chocolate center that feels elegant, rich, and indulgent while still being easy to make at home.

Instructions

Melt the white chocolate with the heavy cream until smooth. Stir in the pistachio paste and a pinch of salt. Spoon into small molds and freeze until solid.
Grease six ramekins with butter and dust lightly with cocoa powder. Place on a baking tray.
Melt the butter and dark chocolate together until smooth and silky. Set aside to cool slightly.
In a bowl, whisk the eggs, egg yolks, sugar, and salt until thick and pale.
Slowly whisk the melted chocolate mixture into the egg mixture.
Gently fold in the flour just until incorporated.
Spoon a small amount of batter into each ramekin, place a frozen pistachio center in the middle, and cover with more batter until about three-quarters full.
Bake until the edges are set and the centers are slightly jiggly.
Rest briefly, then invert onto plates, garnish with chopped pistachios if desired, and serve warm.