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.
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)
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.
Notes
Do not overbake or the centers will not flow.
Pistachio centers can be prepared ahead and kept frozen.
Milk chocolate can be used for a sweeter filling.
A pinch of espresso powder or cardamom adds extra depth to the chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 11–13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 lava cake
- Calories: 420 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 185 mg
