Pistachio lava cake gooey center rich nutty notes quick rec with pro tips for perfect bake decadent crowdpleasing dessert ready in 30 min
Ingredients
Scale
6 tablespoons unsalted butter, plus extra for greasing
4 oz (115 g) dark chocolate, chopped
2 large eggs
2 large egg yolks
1/4 cup (50 g) granulated sugar
2 tablespoons light brown sugar (optional, for depth)
2 tablespoons pistachio paste or 1/4 cup finely chopped pistachios
2 tablespoons all-purpose flour (or 2 tablespoons almond flour for a gluten-free option)
Pinch of sea salt
1/2 teaspoon vanilla extract (optional)
Garnish: chopped pistachios and flaky sea salt, for finishing
Instructions
Preheat your oven to 425°F (220°C). Place a rack in the center and have 4 ramekins ready.
Gently butter and flour (or cocoa powder) the ramekins for a clean release. If desired, tap out the excess.
In a heatproof bowl, melt the butter and chocolate together until smooth. You can do this over a barely simmering pot of water or in 20-second bursts in the microwave, stirring in between until glossy. Stir in the pistachio paste (or pistachio paste substitute) and vanilla until well combined.
In a separate bowl, whisk the eggs and egg yolks with the granulated sugar (and brown sugar, if using) until pale, thick, and slightly ribbon-like, about 2–3 minutes.
Fold the chocolate mixture into the eggs until evenly combined. Sift in the flour and pinch of salt; gently fold just until the batter looks smooth and unified.
Divide the batter evenly among the prepared ramekins. The batter will be thick and glossy; fill until each ramekin is about three-quarters full.
Bake 10–12 minutes, until the edges are set but the centers still wobble slightly when moved. The tops should have a delicate crust while the centers stay molten.
Let the cakes rest for 1–2 minutes, then run a small knife around the edge and invert onto plates or serve directly in the ramekins for a rustic look. Finish with a pinch of flaky salt and extra chopped pistachios.
Notes
A pistachio-filled lava cake with a chocolate shell, served warm with a scoop of vanilla bean or pistachio ice cream and a sprinkle of chopped pistachios.
