Decadent Pistachio Chocolate Lava Cakes for the Sweetest Indulgence

Indulge in rich Pistachio Chocolate Lava Cakes featuring a molten pistachio filling, perfect for any occasion.

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Prep Time 20

Cook Time 13

Freezing Time 1

Total Time 1 33

Servings: 4 cakes

Course: Desserts

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Batter

4 oz High-Quality Dark Chocolate (70% cocoa) Use at least 60% for balanced sweetness.
1/2 cup Butter Adds moisture and richness.
2 large Eggs Whisk until thick and pale.
1/2 cup Sugar Sweetens the batter.
1 pinch Salt Enhances nutty flavors.
1 tsp Vanilla Extract Adds depth to flavor.
1/4 cup Flour Provides structure; do not overmix.

For the Molten Filling

1/2 cup Pistachio Paste (unsweetened or lightly sweetened) Forms creamy center.
2 tbsp Cream Optional, for thinning the paste.

Equipment

double boiler
mixing bowl
hand mixer
Ramekins
Silicone molds or ice cube trays
baking tray

Method

Step-by-Step Instructions

Freeze the pistachio paste in small molds for at least 1 hour.
Melt chocolate and butter over a double boiler, stirring until smooth.
Whisk eggs and sugar until thick, then fold in the chocolate mixture, salt, and vanilla.
Sift in the flour and mix gently. Layer batter and frozen filling in ramekins.
Bake at 425°F (220°C) for 12-13 minutes until edges are set and center is jiggly.
Let cool for 1 minute, then invert onto plates and serve immediately.

Nutrition

Serving: 1cakeCalories: 400kcalCarbohydrates: 35gProtein: 7gFat: 27gSaturated Fat: 15gCholesterol: 120mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 40mgIron: 2mg

Notes

For best results, serve warm immediately after baking to enjoy the molten center. Freeze filling well and avoid overbaking for a gooey texture.

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