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Pistachio Chocolate Lava Cakes That Melt From the Middle Recipe

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4.9 from 69 reviews

Indulge in these decadent Pistachio Chocolate Lava Cakes featuring a molten center of creamy pistachio and white chocolate. Rich dark chocolate batter encases a frozen pistachio filling, creating a perfect balance of nutty and chocolaty flavors with a luscious, gooey middle. Ideal for elegant dinner parties or a special dessert treat.

Ingredients

Scale

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

  1. Make the Pistachio Filling: In a heatproof bowl, melt the white chocolate chips together 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 completely smooth and combined. Spoon this mixture into a silicone ice cube tray or small mold to form 6 equal discs and freeze for at least 1 hour or until solid. These can be prepared a day in advance and stored frozen.
  2. Prepare the Ramekins: Preheat your oven to 425°F (220°C). Grease six 6-ounce ramekins thoroughly with butter, then dust them evenly with cocoa powder to prevent sticking. Arrange the ramekins on a baking tray for easy handling in and out of the oven.
  3. Make the Chocolate Batter: Melt the unsalted butter and chopped dark chocolate together in a small saucepan over low heat or in a microwave-safe bowl in small bursts, stirring frequently until completely smooth. In a medium-sized bowl, whisk the eggs, egg yolks, granulated sugar, and salt vigorously for 2 to 3 minutes until thickened and pale. Gradually add the melted chocolate mixture into the egg mixture, whisking steadily until fully incorporated. Gently fold in the flour just until combined, being careful not to overmix to maintain a tender texture.
  4. Assemble the Lava Cakes: Spoon approximately 2 tablespoons of the chocolate batter into the bottom of each prepared ramekin. Place one frozen pistachio disc in the center of each ramekin. Carefully cover the disc with the remaining batter until the ramekins are about three-quarters full, ensuring the pistachio center is well encased.
  5. Bake and Serve: Place the tray with the filled ramekins in the preheated oven and bake for 11 to 13 minutes. The edges should look firm and set while the centers remain slightly jiggly to achieve the molten texture. Remove from the oven and let rest for 1 minute. If needed, run a knife around the edges to loosen them, then carefully invert each lava cake onto a serving plate. Garnish with chopped pistachios if desired and serve immediately for the best molten center experience.

Notes

  • You can prepare the pistachio filling up to one day in advance and keep it frozen until assembly.
  • Use high-quality dark chocolate (60–70% cocoa) for the best rich flavor and smooth texture.
  • Be careful not to overbake to ensure a gooey center; watch closely during the last few minutes of baking.
  • Use silicone molds or ice cube trays to shape the pistachio filling easily.
  • Dusting ramekins with cocoa powder instead of flour helps maintain the dark chocolate flavor without extra sweetness.

Keywords: Pistachio lava cake, chocolate lava cake, molten chocolate cake, pistachio dessert, chocolate pistachio lava cake, molten center cake, elegant dessert

Find it online: https://leofoster.com/pistachio-chocolate-lava-cakes-that-melt-from-the-middle-recipe/