Molten Pistachio Lava Cakes That Will Wow Your Guests Recipe
Indulge in these decadent Molten Pistachio Lava Cakes, combining the rich creaminess of white chocolate and pistachio paste with a molten, gooey center that will impress your guests. Perfect for elegant dinners or special occasions, these individual cakes offer a perfect balance of nutty flavor and luscious texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 individual lava cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
Scale
For the Lava Cakes
- 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)
For Decoration
- 2 tbsp Chopped Pistachios
- 1 tbsp Powdered Sugar
Instructions
- Prepare ramekins: Preheat your oven to 425°F (220°C). Generously grease the ramekins with unsalted butter and lightly dust them with flour to prevent sticking and ensure easy release of the cakes.
- Melt the chocolate mixture: In a double boiler or microwave, gently melt the unsalted butter, white chocolate, and pistachio paste together until the mixture becomes smooth and homogeneous. Allow this mixture to cool slightly before proceeding.
- Whisk eggs and sugar: In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until the mixture turns pale and thickened, indicating proper aeration.
- Combine mixtures: Carefully stir the cooled pistachio and chocolate blend into the egg mixture, blending well without deflating the eggs. Then, fold in the all-purpose flour and salt just until combined to maintain a light texture.
- Fill ramekins: Divide the batter evenly into the prepared ramekins, filling each about three-quarters full. This allows room for the cakes to rise without overflowing.
- Bake the cakes: Place the ramekins on a baking sheet and bake in the preheated oven for 11-13 minutes, until the edges are set but the center remains soft and molten.
- Rest and unmold: Remove the cakes from the oven and let them rest for 1 minute. Run a knife around the edges to loosen the cakes, then invert each ramekin onto a serving plate carefully.
- Garnish and serve: Dust the tops with powdered sugar and sprinkle with chopped pistachios. Serve the molten lava cakes warm to enjoy the gooey center at its best.
Notes
- Ensure eggs are at room temperature to achieve better batter volume.
- Do not overbake; the center should remain molten for a true lava cake experience.
- Use high-quality white chocolate for best flavor and texture.
- For a gluten-free version, substitute all-purpose flour with almond flour.
- Almond extract can add a complementary flavor if vanilla is substituted.
- Serve immediately for optimal gooey texture; leftovers can be gently reheated.
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