Pistachio Lava Cake
Pistachio Lava Cake is a luxurious treat with a velvety pistachio center and elegant flavor. This simple recipe delivers a stunning dessert for any occasion.
Ingredients
- ⅓ cup 80 g pistachio paste, unsweetened
- 80 g white chocolate high-quality
- 5 tbsp 75 g unsalted butter
- 2 large eggs or 2 medium eggs + 1 egg yolk
- 3 tbsp 36 g granulated sugar
- 3 tbsp 22 g all-purpose flour
- Pinch of salt
- Extra butter and flour for ramekins
- 2 tbsp chopped pistachios for garnish
Instructions
Prep Ramekins
- I preheat the oven to 350°F (180°C), grease 4 ramekins with butter, dust with flour, and chill for this simple recipe.
Melt Base
- In a double boiler, I melt 80 g white chocolate, 5 tbsp butter, and ⅓ cup pistachio paste, stirring until smooth, then cool slightly for this pistachio molten cake.
Mix Batter
- I whisk 2 eggs, 3 tbsp sugar, and a pinch of salt until frothy. I sift in 3 tbsp flour, then stir in cooled pistachio mixture for this decadent dessert.
Bake Cakes
- I pour batter into ramekins, place on a baking tray, and bake for 8–12 minutes until edges are set but centers are jiggly. I invert onto plates and garnish with 2 tbsp chopped pistachios for this Pistachio Lava Cake.
Notes
- Use high-quality pistachio paste with no added oils or sugars.
- Couverture white chocolate melts best and gives a smoother center.
- Start checking for doneness at 8 minutes; underbaking is key for lava effect.
- Can prep batter ahead and refrigerate filled ramekins for up to 24 hours.
- Serve with berries, ice cream, or a drizzle of pistachio ganache for extra flair.
Did you Like This Recipe? Please Rate and Comment Below!