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Pistachio Lava Cakes

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Pistachio Lava Cake is a rich and indulgent molten dessert combining pistachio paste, creamy white chocolate, and a soft gooey center. Elegant yet easy to prepare in under 30 minutes, it’s the perfect show-stopping treat for special occasions.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Flour (for greasing ramekins)

Butter (for greasing ramekins)

1/3 cup pistachio paste

80 g white chocolate

5 tbsp butter

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

3 tbsp sugar

3 tbsp flour

Pinch of salt

Pistachios for decoration

Instructions

  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.
  8. Dust with powdered sugar and top with chopped pistachios before serving warm.

Notes

  • Best served warm straight from the oven for the perfect molten texture.
  • Check cakes at 8 minutes to avoid overbaking.
  • Batter can be prepared ahead and refrigerated in ramekins for up to 24 hours.
  • For a gluten-free version, substitute flour with almond flour or gluten-free flour blend.
  • Pair with vanilla or pistachio ice cream for an extra indulgence.

Nutrition

Find it online: https://cheftinaskitchen.com/pistachio-lava-cakes/