Description

These Molten Pistachio Lava Cakes are a decadent dessert featuring a luscious white chocolate and pistachio center that oozes out when cut. Perfect for impressing guests, these individual cakes combine the rich flavors of pistachio paste and buttery white chocolate with a tender cake exterior, baked to perfection in under 30 minutes.

Ingredients

Scale

Cake Batter

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)

Decoration

2 tbsp Chopped Pistachios (For decoration)
1 tbsp Powdered Sugar (For dusting)

Instructions

Preheat and prepare ramekins: Preheat the oven to 425°F (220°C). Grease ramekins generously with unsalted butter and dust them lightly with flour to prevent sticking.
Melt butter, white chocolate, and pistachio paste: Using a double boiler or microwave, melt the unsalted butter, white chocolate, and pistachio paste together until smooth. Allow this mixture to cool slightly before proceeding.
Whisk eggs and sugar: In a mixing bowl, whisk the eggs, granulated sugar, and vanilla extract vigorously until the mixture becomes pale and thickened, ensuring the cakes will have a light texture.
Combine mixtures: Gently stir the cooled pistachio and chocolate mixture into the egg mixture until fully incorporated. Then fold in the all-purpose flour and a pinch of salt carefully just until combined to maintain batter lightness.
Fill ramekins and bake: Evenly divide the batter among the prepared ramekins, filling them about three-quarters full. Place the ramekins on a baking sheet and bake for 11 to 13 minutes until the edges are set but the centers remain soft and molten.
Rest and unmold cakes: Remove the cakes from the oven and let them rest for 1 minute. Run a knife carefully around the edges to loosen and invert each ramekin onto serving plates.
Garnish and serve: Dust with powdered sugar and sprinkle chopped pistachios on top. Serve the lava cakes warm to enjoy the molten pistachio center at its best.

Notes

Using white chocolate is essential for the right flavor and melting texture; avoid substitutions.
Room temperature eggs help achieve the proper batter consistency.
Almond flour can be used instead of all-purpose flour for a gluten-free version.
Do not overbake; the centers should remain soft and molten.
Serve immediately after preparation for optimal molten effect and flavor.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

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