Dessert

Molten Pistachio Lava Cakes That Will Wow Your Guests Recipe

ByLila Prescott November 24, 2025November 24, 2025

Introduction

Molten Pistachio Lava Cakes offer a delightful twist on the classic lava cake, combining creamy white chocolate and rich pistachio flavors. These individual cakes have a gooey center that will impress any guest and make for a perfect elegant dessert.

A small dome-shaped dessert with a smooth, shiny golden-yellow outer layer sits on a white plate with powdered sugar dusted around it. The dome is topped with a sprinkle of chopped green pistachio nuts, adding a rough texture and a pop of bright color. A bite is taken out of the dessert, revealing a soft, pale yellow creamy filling inside and a crumbly light brown base at the bottom. Some scattered pistachio pieces and crumbs are around the base on the plate. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 425°F (220°C) and generously grease your ramekins with unsalted butter. Lightly dust them with flour to prevent sticking.
Step 2: Melt the unsalted butter, white chocolate, and pistachio paste together in a double boiler or microwave until smooth. Set aside to cool slightly.

Step 3: In a bowl, whisk the eggs, granulated sugar, and vanilla extract until the mixture becomes pale and thickened.
Step 4: Gently combine the cooled pistachio mixture with the egg mixture. Fold in the all-purpose flour and salt carefully until just combined.
Step 5: Divide the batter evenly into the prepared ramekins, filling each about three-quarters full. Place them on a baking sheet and bake for 11-13 minutes.

Step 6: Let the cakes rest for 1 minute after baking. Run a knife around the edges and invert each ramekin onto a plate.
Step 7: Dust the cakes with powdered sugar and sprinkle with chopped pistachios. Serve warm to enjoy the molten center at its best.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with almond flour.

Be careful not to overbake; the centers should remain molten and gooey.
If pistachio paste is unavailable, you can make your own by blending shelled pistachios with a small amount of neutral oil until smooth.
Almond extract can be used in place of vanilla extract for a nutty twist.

Storage

These cakes are best enjoyed fresh and warm. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a microwave for about 20-30 seconds, but note the molten center might firm up slightly.

How to Serve

A small dome-shaped dessert with three visible layers sits on a white plate with a white marbled texture beneath. The bottom layer is a golden-brown crumbly cake base, supporting a smooth, creamy pale yellow middle layer that looks soft and custard-like. The top layer is a glossy, slightly translucent yellow glaze with a dusting of white powdered sugar around the edges. Chopped green pistachio nuts are sprinkled generously on top, adding texture and color contrast. A bite is taken out of the dessert, revealing the soft creamy center and crumbly base close up. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter in advance?

Yes, you can prepare the batter a few hours ahead and keep it refrigerated. Allow it to come to room temperature before baking for the best results.

What can I do if I don’t have ramekins?

If ramekins are not available, you can use small oven-safe cups or muffin tins, but adjust the baking time accordingly and watch carefully to avoid overbaking.