Introduction

Pistachio Chocolate Lava Cakes offer a decadent twist on the classic molten dessert. With a creamy pistachio center surrounded by rich dark chocolate cake, these individual treats are perfect for impressing guests or indulging yourself.

This image shows ten white bowls arranged on a white marbled surface, each holding a different baking ingredient. The top left bowl has dark brown chunks of chocolate, next to it on the right is a bowl with white granulated sugar, and beside that a smaller bowl with beige powder. Below them, a bowl in the middle holds four square pieces of yellow and light tan butter, and to its right is a bowl with brown cinnamon powder. Slightly lower, a larger bowl contains white flour with a small mound on top, and next to it is a bowl of thick white cream with smooth swirls. On the left side, a bowl holds a whole raw egg with a bright yellow yolk, and below it is a bowl filled with another type of white flour or powder. The bottom center bowl is filled with a yellow mustard-like paste, topped with a sprinkle of powder, and in front of it is a small bowl with chopped nuts. photo taken with an iphone --ar 4:5 --v 7

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
Chopped pistachios for garnish (optional)

Instructions

Step 1: Make the pistachio filling by melting the white chocolate and heavy cream together in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Stir in the pistachio paste and a pinch of salt until fully combined. Spoon the mixture into a silicone ice cube tray or small mold to form six equal discs. Freeze for at least 1 hour until solid; these can be made a day ahead and stored frozen.
Step 2: Preheat the oven to 425°F (220°C). Grease six 6-ounce ramekins with butter and dust them with cocoa powder. Place the ramekins on a baking tray for easy handling.
Step 3: Melt the butter and dark chocolate together in a small saucepan or microwave-safe bowl until smooth, stirring frequently. In a medium bowl, whisk the eggs, egg yolks, sugar, and salt until thick and pale, about 2 to 3 minutes. Slowly whisk in the melted chocolate mixture until combined.
Step 4: Gently fold in the flour just until combined, being careful not to overmix the batter.
Step 5: Spoon about 2 tablespoons of chocolate batter into the bottom of each ramekin. Place one frozen pistachio disc in the center of each. Cover with more batter until the ramekins are about three-quarters full.
Step 6: Bake for 11 to 13 minutes, until the edges are set but the centers still jiggle slightly. Let the cakes rest for 1 minute after removing them from the oven.
Step 7: Run a knife around the edges to loosen the cakes, then carefully invert each ramekin onto a serving plate. Garnish with chopped pistachios if desired and serve immediately.

Tips & Variations

Use high-quality dark chocolate for the richest flavor and best texture.
If your pistachio paste is too thick, stir in a little extra heavy cream before freezing to achieve a smooth filling.
These lava cakes are best enjoyed fresh from the oven to enjoy the molten center at its peak.
You can substitute the white chocolate with milk chocolate for a different flavor profile in the filling.

Storage

You can prepare the pistachio filling discs ahead of time and keep them frozen in an airtight container for up to one week. The assembled lava cakes are best baked and served fresh. If you have leftovers, store them covered in the refrigerator for up to 1 day and gently reheat in the microwave for 15-20 seconds, though the molten center won’t be as perfectly gooey.

How to Serve

Seven white ramekins are arranged on a white marbled surface, each filled with a smooth, shiny dark brown chocolate base. On top of the chocolate in each ramekin is a single yellow caramelized banana slice, slightly browned around the edges. Behind the ramekins, there are two white bowls; one with glossy, dark melted chocolate with light brown nut butter swirled in, and the other filled with small, golden chopped nuts. The bright sunlight casts clear, soft-edged shadows of the ramekins and bowls on the surface, creating a warm and inviting scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pistachios instead of pistachio paste?

Regular pistachios alone won’t create the smooth molten center. You would need to grind them into a paste and combine with cream and white chocolate to mimic the texture and flavor of the pistachio filling.

What if I don’t have ramekins?

Ramekins are ideal because they help create the perfect individual cakes with molten centers. If you don’t have ramekins, small oven-safe dishes of similar size can be used, but baking times may vary slightly.