Molten Pistachio Lava Cakes Recipe

Introduction

Molten Pistachio Lava Cakes offer a delightful twist on the classic molten chocolate cake, combining a rich pistachio flavor with a gooey, molten center. These elegant individual cakes are perfect for impressing guests or enjoying a special treat at home.

Ingredients

• 1/2 cup Unsalted Butter (plus extra for greasing)
• 4 oz White Chocolate (avoid substitutions)
• 1/3 cup Pistachio Paste
• 2 large Eggs (room temperature)
• 1/4 cup Granulated Sugar (no direct substitutes)
• 1 tsp Vanilla Extract (almond extract is an alternative)
• 1/4 cup All-Purpose Flour (use almond flour for gluten-free)
• 1 pinch Salt (just a pinch)
• 2 tbsp Chopped Pistachios (for decoration)
• 1 tbsp Powdered Sugar (for dusting)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and generously grease the ramekins with unsalted butter. Dust them lightly with flour to prevent sticking.
2. Step 2: Melt the unsalted butter, white chocolate, and pistachio paste together in a double boiler or microwave until smooth. Allow the mixture to cool slightly.
3. Step 3: In a bowl, whisk the eggs, granulated sugar, and vanilla extract until the mixture becomes pale and thickened.
4. Step 4: Gently stir the cooled pistachio mixture into the egg mixture until well combined. Then, fold in the flour and salt until just mixed.
5. Step 5: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. Place the ramekins on a baking sheet.
6. Step 6: Bake for 11 to 13 minutes, until the edges are set but the center remains soft and molten.
7. Step 7: Let the cakes rest for 1 minute after removing from the oven. Run a knife along the edges to loosen, then invert each cake onto a plate.
8. Step 8: Dust with powdered sugar and sprinkle with chopped pistachios. Serve warm for the best experience.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with almond flour.
• Almond extract can be used instead of vanilla extract for a slightly different nutty flavor.
• Make sure not to overbake to keep the molten center intact.
• Use high-quality white chocolate to ensure the best taste and texture.

Storage

Molten Pistachio Lava Cakes are best enjoyed fresh and warm. If needed, store cooked cakes covered in the refrigerator for up to 2 days. Reheat gently in a microwave for about 15-20 seconds, but be careful not to overheat and lose the molten center. Unbaked batter can be refrigerated for up to 1 day before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

Yes, you can prepare the batter and keep it covered in the refrigerator for up to one day. Bring it to room temperature before baking for the best results.

What if I don’t have pistachio paste?

Pistachio paste is key to the distinctive flavor of these cakes and is hard to substitute. If you can’t find it, you might try making your own by blending shelled pistachios with a little oil, but the texture may vary.

Molten Pistachio Lava Cakes Recipe

Print Recipe

★★★★★

4.6 from 112 reviews

Indulge in these decadent Molten Pistachio Lava Cakes, featuring a rich pistachio paste and white chocolate core that oozes warmth with each bite. Perfectly baked to achieve a tender outer cake and a luscious molten center, these elegant treats make an impressive dessert for any occasion.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 4 individual cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 cup Unsalted Butter (Plus extra for greasing)
• 4 oz White Chocolate (Avoid substitutions)
• 1/3 cup Pistachio Paste
• 2 large Eggs (Room temperature)
• 1/4 cup Granulated Sugar (No direct substitutes)
• 1 tsp Vanilla Extract (Almond extract is an alternative)
• 1/4 cup All-Purpose Flour (Use almond flour for gluten-free)
• 1 pinch Salt (Just a pinch)

For Decoration

• 2 tbsp Chopped Pistachios
• 1 tbsp Powdered Sugar

Instructions

1. Prep the Oven and Ramekins: Preheat your oven to 425°F (220°C). Generously grease your ramekins with unsalted butter and then lightly dust them with flour to prevent sticking and help the cakes release easily after baking.
2. Melt the Chocolate Mixture: Using a double boiler or microwave, gently melt the unsalted butter, white chocolate, and pistachio paste together until smooth. Be careful not to overheat. Once melted, let this mixture cool slightly before proceeding to avoid cooking the eggs in the next step.
3. Whisk Eggs and Sugar: In a separate bowl, vigorously whisk the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture becomes pale in color and thickened, creating a light and airy base for the cake batter.
4. Combine Mixtures: Gently fold the cooled pistachio and chocolate mixture into the egg mixture until smoothly blended. Then, carefully incorporate the all-purpose flour and a pinch of salt until just combined, being careful not to overmix to maintain a tender texture.
5. Fill the Ramekins: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full to allow space for rising and the molten center.
6. Bake the Cakes: Place the ramekins on a baking sheet and bake in the preheated oven for 11-13 minutes. The edges should be set while the centers remain soft and molten.
7. Rest and Unmold: Once baked, let the cakes rest for 1 minute for easier handling. Run a sharp knife around the edges of each ramekin to loosen the cakes, then carefully invert them onto serving plates.
8. Garnish and Serve: Dust the tops of the cakes with powdered sugar and sprinkle chopped pistachios over them. Serve immediately while warm for the best molten lava experience.

Notes

• Ensure eggs are at room temperature to achieve the best texture and rise in the cakes.
• Use high-quality white chocolate for richer flavor and smoother melting.
• For a gluten-free version, substitute all-purpose flour with almond flour.
• Do not overbake; the centers should remain molten and just set on the edges.
• Serve warm; the molten center solidifies as the cake cools.

Keywords: molten lava cake, pistachio lava cake, white chocolate dessert, individual cakes, elegant dessert, molten center cake