Description
Indulge in these rich and decadent Pistachio Chocolate Lava Cakes, featuring a luscious molten center made with dark chocolate and creamy pistachio spread. Perfect for chocolate and nut lovers, these individual cakes combine luxurious flavors with a gooey texture that melts in your mouth.
Ingredients
Scale
Chocolate Mixture
- 100g dark chocolate (70% cocoa), chopped
- 100g unsalted butter, cubed
Batter
- 2 large eggs
- 2 large egg yolks
- 1/3 cup (70g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- Pinch of salt
Filling and Garnish
- 1/4 cup pistachio cream or spread
- 1 tablespoon crushed pistachios (for garnish)
- Butter and cocoa powder for greasing ramekins
Instructions
- Prepare Ramekins: Preheat the oven to 425°F (220°C). Butter and dust 4 ramekins with cocoa powder thoroughly to prevent sticking during baking.
- Melt Chocolate and Butter: Place the chopped dark chocolate and cubed butter in a heatproof bowl over simmering water. Stir until completely melted and smooth. Set aside to cool slightly so it doesn’t cook the eggs.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk the eggs, egg yolks, and granulated sugar until the mixture is thick, pale, and doubled in volume.
- Combine Chocolate and Egg Mixtures: Gently fold the melted chocolate and butter mixture into the egg and sugar mixture until smooth and well combined.
- Add Flour and Salt: Carefully fold in the all-purpose flour and a pinch of salt until just incorporated, taking care not to overmix.
- Assemble the Lava Cakes: Fill each prepared ramekin halfway with the batter. Add a heaping teaspoon of pistachio cream into the center of each, then cover with the remaining batter to seal the filling inside.
- Bake: Place ramekins on a baking tray and bake in the preheated oven for 11 to 13 minutes, until the edges are set but the centers remain slightly jiggly and molten.
- Rest and Unmold: Let the cakes rest for 1 minute after baking. Then carefully invert each ramekin onto a serving plate to release the cake.
- Garnish and Serve: Sprinkle the cakes with crushed pistachios for added texture and nutty flavor. Serve immediately while warm and gooey for the best molten lava experience.
Notes
- Use high-quality dark chocolate (70% cocoa) for the best flavor and richness.
- Be sure to grease and dust the ramekins properly to avoid sticking and ensure easy unmolding.
- Cooking time may vary slightly depending on your oven; look for a set edge and a jiggly center as signs that the molten core is perfect.
- Serve immediately as lava cakes become less molten as they cool.
- You can substitute pistachio cream with almond or hazelnut spread for a different nutty twist.
