Description
Decadent, nutty, and irresistibly gooey — these Pistachio Lava Cakes are a show-stopping twist on the classic molten dessert. With a buttery cake shell and a molten pistachio center, they’re surprisingly simple to make yet look and taste like a fancy patisserie treat. Perfect for impressing guests or indulging on a quiet night in.
Ingredients
- ½ cup unsalted butter (plus more for greasing)
- 4 oz white chocolate (chopped)
- ½ cup pistachio paste (unsweetened)
- 2 large eggs
- 2 egg yolks
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ⅓ cup all-purpose flour
- A pinch of salt
- Finely chopped pistachios (for garnish)
- Powdered sugar (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Grease the ramekins with butter and lightly dust with flour or ground pistachios.
- In a double boiler or microwave-safe bowl, melt the butter, white chocolate, and pistachio paste until smooth. Let cool slightly.
- In a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until pale and slightly thickened.
- Slowly stir the pistachio mixture into the egg mixture until fully combined.
- Fold in the flour and salt until just incorporated.
- Divide the batter evenly between the prepared ramekins. Place ramekins on a baking sheet.
- Bake for 11–13 minutes, until the edges are set and the centers are still slightly jiggly.
- Let rest for 1 minute, then run a knife around the edges and carefully invert onto serving plates.
- Dust with powdered sugar and top with chopped pistachios. Serve immediately.
Notes
Make Ahead: You can refrigerate the unbaked, filled ramekins for up to 24 hours. Bake straight from the fridge, adding 1–2 minutes to the bake time.
Freezer Friendly: Freeze the filled ramekins before baking. No need to thaw — just bake from frozen with 2–3 extra minutes.
Pistachio Paste: If unavailable, blend roasted pistachios with a small amount of neutral oil until smooth to create a homemade version.
Flavor Variations: Add a pinch of cardamom or swap vanilla with almond extract for a more aromatic twist.
Serving Ideas: These pair beautifully with vanilla bean ice cream, whipped cream, or fresh berries.