Description
Pistachio Lava Cake blends rich pistachio paste and creamy white chocolate into a gooey-centered dessert that’s elegant, indulgent, and easy to make. A perfect balance of nutty and sweet flavors in every bite.
Ingredients
Scale
- ⅓ cup (80 g) pistachio paste
- 80 g white chocolate (preferably couverture)
- 5 tablespoons (75 g) butter
- 2 large eggs (or 2 medium eggs + 1 egg yolk)
- 3 tablespoons (36 g) sugar
- 3 tablespoons (22 g) all-purpose flour
- Pinch of salt
- Extra butter and flour for greasing ramekins
- Optional: Chopped pistachios and powdered sugar for garnish
Instructions
- Preheat Oven: Preheat to 350°F (180°C). Butter and flour ramekins, then chill in the fridge.
- Melt Base: In a double boiler, melt white chocolate, butter, and pistachio paste until smooth. Let cool slightly.
- Mix Eggs: In a separate bowl, whisk eggs, sugar, and salt until pale and frothy.
- Combine: Sift in flour and mix. Gradually stir in the cooled pistachio mixture. Do not overmix.
- Fill Ramekins: Pour batter evenly into prepared ramekins and tap to release air bubbles.
- Bake: Place ramekins on a baking tray and bake for 8–12 minutes until edges are set but centers remain soft.
- Serve: Let rest 1 minute. Invert onto plates and garnish with chopped pistachios and powdered sugar. Serve warm.
Notes
- Use high-quality pistachio paste with no added oils or sugars.
- Couverture white chocolate melts best and gives a smoother center.
- Start checking for doneness at 8 minutes; underbaking is key for lava effect.
- Can prep batter ahead and refrigerate filled ramekins for up to 24 hours.
- Serve with berries, ice cream, or a drizzle of pistachio ganache for extra flair.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 cake
- Calories: 340
- Sugar: 20g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg