Pistachio Lava Cakes

Why You’ll Love This Recipe

• Combines the nutty richness of pistachios with creamy white chocolate

• Elegant yet easy to prepare in under 30 minutes

• Perfect portion size for individual servings

• A show-stopping dessert for special occasions

• Gooey molten center that’s guaranteed to impress

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For greasing the molds:

• Flour

• Butter

For the cakes:

• 1/3 cup pistachio paste

• 80 g white chocolate

• 5 tablespoons butter

• 2 large eggs (or 2 medium eggs plus 1 egg yolk)

• 3 tablespoons sugar

• 3 tablespoons flour

• Pinch of salt

• Pistachios for decoration

Directions

1. Preheat oven to 350°F (180°C). Grease 6 oz ramekins with butter, dust with flour, and refrigerate for about 10 minutes.

2. In a heatproof bowl, combine white chocolate, butter, and pistachio paste. Place over a double boiler and heat until melted and smooth. Remove from heat and let cool slightly.

3. In another bowl, whisk eggs, sugar, and salt until light, pale, and thick. Sift in the flour and whisk until just incorporated.

4. Slowly pour in the melted pistachio mixture and stir until well combined.

5. Divide batter evenly among the prepared ramekins.

6. Bake for 8–12 minutes, until edges are firm but the centers remain soft.

7. Let rest for 1 minute, then carefully invert onto plates. Dust with powdered sugar and top with chopped pistachios.

8. Serve warm for the perfect molten experience.

Servings and timing

• Servings: 5

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: 30 minutes

Variations

• Replace white chocolate with dark or milk chocolate for a different flavor profile.

• Add a hint of orange zest to the batter for a citrusy twist.

• Serve with a scoop of vanilla or pistachio ice cream for extra indulgence.

• Make mini versions in smaller ramekins for bite-sized desserts.

• Drizzle with raspberry or chocolate sauce before serving.

Storage/Reheating

These cakes are best enjoyed fresh from the oven. If you have leftovers, refrigerate them in an airtight container for up to 2 days. To reheat, warm in the microwave for 15–20 seconds until the center softens again. Freezing is not recommended, as it may alter the molten texture.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it in the ramekins for up to 24 hours before baking.

What if I don’t have pistachio paste?

You can make your own by blending shelled pistachios with a little oil until smooth, or substitute with almond paste.

How do I know when the cakes are done?

The edges should be firm, but the center should still look slightly soft and jiggly.

Can I bake these in muffin tins instead of ramekins?

Yes, just be sure to grease them well and adjust baking time slightly.

Can I make this recipe gluten-free?

Yes, replace the flour with an equal amount of almond flour or a gluten-free blend.

Why did my lava cakes overbake?

Overbaking happens quickly—check at 8 minutes and remove as soon as the edges are set.

Can I use milk chocolate instead of white chocolate?

Yes, but the flavor will be less delicate and more intense.

Do I need to let the cakes rest before serving?

Allow them to cool for about 1 minute before inverting to prevent them from breaking apart.

Can I double the recipe?

Yes, simply double the ingredients and bake in batches as needed.

What should I serve with pistachio lava cakes?

They pair beautifully with vanilla ice cream, fresh berries, or a drizzle of caramel sauce.

Conclusion

Pistachio Lava Cake is an easy yet impressive dessert that brings a nutty, creamy twist to the classic molten cake. With its gooey pistachio-white chocolate center and elegant presentation, it’s the perfect treat to wow guests or indulge yourself with a little luxury at home.