Description
Decadent and rich Pistachio Chocolate Lava Cakes with a molten chocolate center and a delicate crunch from chopped pistachios. These individual cakes are quick to make and perfect for an elegant dessert that impresses with minimal effort.
Ingredients
Scale
Chocolate Mixture
- 4 oz bittersweet chocolate
- 1/2 cup unsalted butter
Batter
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- Pinch of salt
- 1/4 cup finely chopped pistachios
Instructions
- Preheat and Prepare Ramekins. Preheat your oven to 425°F (220°C). Grease four ramekins thoroughly with butter and dust them with flour to prevent sticking, ensuring your lava cakes will release easily after baking.
- Melt Chocolate and Butter. In a small saucepan, gently melt the bittersweet chocolate with unsalted butter over low heat. Stir until completely smooth and combined, then remove from heat and let cool slightly so it doesn’t cook the eggs when added.
- Whisk Eggs and Sugar. In a mixing bowl, vigorously whisk the whole eggs, egg yolks, granulated sugar, and vanilla extract together until the mixture is pale, thickened, and slightly frothy, which helps create a light texture in the cakes.
- Combine Chocolate Mixture with Eggs. Gradually fold the slightly cooled chocolate and butter mixture into the egg mixture with gentle strokes to maintain the airiness, ensuring the batter is smooth and uniform.
- Add Dry Ingredients and Pistachios. Sift the all-purpose flour and salt into the batter. Carefully fold these dry ingredients into the mixture just until combined to avoid overmixing, then fold in the finely chopped pistachios for added texture and flavor.
- Fill the Ramekins. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full to give room for rising without overflowing.
- Bake the Cakes. Place the ramekins on a baking sheet and bake in the preheated oven for 12 to 14 minutes. The edges should be set and firm, while the centers remain soft and gooey, which is key to the lava cake’s signature molten core.
- Serve. Let the cakes cool for about 1 minute after baking, then carefully invert each ramekin onto a plate. Serve immediately to enjoy the warm molten lava center coupled with the crunchy pistachio bits.
Notes
- For best results, use high-quality bittersweet chocolate to enhance the rich flavor.
- Be careful not to overbake; the centers should remain soft to achieve the molten lava effect.
- Greasing and flouring the ramekins thoroughly helps in easy removal of the cakes.
- You can add a dusting of powdered sugar or a scoop of vanilla ice cream when serving for extra indulgence.
- Chopped pistachios can be toasted lightly for a deeper nutty flavor before folding in.
