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Pistachio White Chocolate Lava Cakes Recipe

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4.3 from 86 reviews

Indulge in these decadent Pistachio Chocolate Lava Cakes, featuring a molten white chocolate and pistachio center encased in rich dark chocolate cake. Perfectly portioned for six servings, these individual desserts boast a fudgy exterior with a luscious pistachio lava core, dusted with cocoa powder and garnished with chopped pistachios for added texture and flavor. Ideal for impressing guests or treating yourself to an elegant homemade dessert.

  • Total Time: 1 hour 33 minutes
  • Yield: 6 servings

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 ramekins
  • Chopped pistachios for garnish (optional)

Instructions

  1. Make the Pistachio Filling: In a heatproof bowl, gently melt the white chocolate with heavy cream using a double boiler or microwave in short 20-second intervals, stirring until smooth. Stir in the pistachio paste and a pinch of salt until the mixture is fully combined and smooth. Spoon the pistachio mixture into a silicone ice cube tray or small mold to create six equal discs. Freeze for at least 1 hour or until solid. These discs can be prepared in advance and stored in an airtight container in the freezer.
  2. Prepare the Ramekins: Preheat your oven to 425°F (220°C). Generously grease six 6-ounce ramekins with butter and dust them 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: In a small saucepan or microwave-safe bowl, melt the unsalted butter and chopped dark chocolate together, stirring frequently until smooth and fully combined. In a separate medium bowl, whisk together the eggs, egg yolks, granulated sugar, and salt until the mixture is thick and pale, approximately 2 to 3 minutes. Gradually whisk in the melted chocolate mixture until thoroughly incorporated. Gently fold in the all-purpose flour until just combined, taking care not to overmix the batter.
  4. Assemble the Lava Cakes: Spoon about 2 tablespoons of the chocolate batter into the bottom of each prepared ramekin. Center one frozen pistachio disc in each ramekin on top of the batter. Cover the pistachio disc with additional chocolate batter until each ramekin is about three-quarters full.
  5. Bake and Serve: Place the tray with ramekins in the preheated oven and bake for 11 to 13 minutes. The edges of the cakes should be firm while the centers remain slightly jiggly, indicating a molten core. Remove the ramekins from the oven and let them rest for 1 minute. Run a knife around the edges to loosen the cakes if needed, then carefully invert each ramekin onto a serving plate. Garnish with chopped pistachios if desired and serve immediately for the best molten lava effect.

Notes

  • The pistachio filling can be made a day ahead and stored frozen, making assembly quick and easy.
  • Use a good quality dark chocolate with 60-70% cocoa for the best rich flavor.
  • Be careful not to overbake, as the lava effect depends on a slightly undercooked center.
  • Ramekins should be well greased and dusted with cocoa powder to ensure easy release of the lava cakes.
  • Serving immediately once inverted is key to enjoying the molten lava center at its peak.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://allyumcooks.com/pistachio-white-chocolate-lava-cakes-recipe/