These pistachio chocolate lava cakes boast a rich chocolate exterior with a surprising molten pistachio center. Perfect for special occasions or an indulgent treat, they combine smooth white chocolate, nutty pistachio, and dark chocolate for a deliciously melty dessert.

The image shows two single-layer dark brown chocolate cakes, each placed at the center of a white square plate. Both cakes have a crumbly texture on top and are garnished with scattered crushed green pistachios, some pieces resting on the cakes and others on the plates. The plates sit on a rough beige woven mat and a dark brown rustic wooden surface, with two shiny silver forks placed next to one plate. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the pistachio lava center:
- 1/2 cup white chocolate chips
- 1/4 cup pistachio paste (unsweetened or lightly sweetened)
- 1 tablespoon heavy cream
- Pinch of salt
For the chocolate lava cake:
- 1/2 cup (115g) unsalted butter
- 4 ounces (115g) dark chocolate (60–70%), chopped
- 2 large eggs
- 2 large egg yolks
- 1/3 cup (70g) granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- Cocoa powder for dusting
- Chopped pistachios for garnish (optional)

Instructions

Step 1: Make the pistachio filling by melting the white chocolate with heavy cream using a double boiler or microwave in 20-second intervals, stirring until smooth. Stir in the pistachio paste and a pinch of salt until fully combined. Spoon the mixture into a silicone ice cube tray or small mold to form 6 equal discs; freeze for at least 1 hour or until solid.
Step 2: Preheat the oven to 425°F (220°C). Grease six 6-ounce ramekins with butter and dust them with cocoa powder. Arrange ramekins on a baking tray for easy handling.
Step 3: Melt the butter and dark chocolate together in a small saucepan or microwave-safe bowl until smooth, stirring frequently. In a medium bowl, whisk the eggs, egg yolks, sugar, and salt until thick and pale (about 2–3 minutes). Slowly whisk in the melted chocolate mixture until combined, then gently fold in the flour until just mixed.
Step 4: Spoon about 2 tablespoons of chocolate batter into the bottom of each ramekin. Place one frozen pistachio disc in the center, then cover with more batter until each ramekin is about three-quarters full.
Step 5: Bake for 11 to 13 minutes, until edges are firm but centers still jiggle slightly. Remove and rest for 1 minute. Run a knife around edges to loosen, then invert onto plates. Garnish with chopped pistachios if desired and serve immediately.

Tips & Variations

Use a silicone mold for easy removal of the pistachio filling discs. Prepare the filling a day ahead to save time.
For extra flavor, add a teaspoon of orange zest to the chocolate batter.
Swap pistachio paste for almond or hazelnut paste to create new nutty center variations.
Make sure not to overbake; the centers should remain molten for the lava effect.

Storage

Store any leftover pistachio discs in an airtight container in the freezer for up to 1 week. Unbaked batter is best used immediately. Baked cakes are best enjoyed fresh but can be refrigerated for up to 1 day. Reheat gently in the microwave for 15–20 seconds, but note the lava effect may diminish.

How to Serve

A dark brown molten chocolate cake sits on a white plate, its center oozing bright green pistachio cream that flows onto the plate. The cake has a soft, spongy texture with a slightly crispy outer layer. The top is sprinkled with crushed pistachios, adding a touch of yellow-green color and crunch. In the background, another similar cake is partially visible, with the same texture and color. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio filling without pistachio paste?

You can substitute with finely ground pistachios mixed with a little cream and white chocolate, but the texture and flavor may vary. Pistachio paste gives the smoothest and most authentic taste.

How do I know when the lava cakes are done?

The edges should be set and firm while the centers remain slightly jiggly. Overbaking will result in a fully cooked center, losing the molten lava effect.