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Pistachio Lava Cake Recipe

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★★★★★

4.5 from 98 reviews

Indulge in the rich and decadent Pistachio Lava Cake, a delightful dessert featuring a molten white chocolate and pistachio center. This recipe combines creamy pistachio paste with luscious white chocolate to create a perfectly gooey core, encased in a tender and buttery cake. Ideal for special occasions or an elegant treat, these individual lava cakes are garnished with crunchy pistachios for added texture and flavor.

Ingredients

Scale

For Greasing the Molds

  • Butter (for greasing)
  • Flour (for dusting)

For the Cakes

  • ⅓ cup (80 g) Pistachio paste
  • 80 g White chocolate
  • 5 tablespoons (75 g) Butter
  • 2 Large eggs (or 2 medium eggs + 1 egg yolk)
  • 3 tablespoons (36 g) Sugar
  • 3 tablespoons (22 g) Flour
  • Pinch of salt
  • Pistachios (for decoration)

Instructions

  1. Prepare the Molds: Generously grease the lava cake molds with butter, then dust them lightly with flour to prevent sticking. Set aside.
  2. Melt Chocolate and Butter: In a heatproof bowl, gently melt the white chocolate and butter over a double boiler or in short bursts in the microwave, stirring until smooth and fully combined.
  3. Mix Pistachio Paste: Stir the pistachio paste into the melted chocolate and butter mixture until evenly incorporated, creating a smooth, rich filling.
  4. Beat Eggs and Sugar: In a separate bowl, whisk the eggs and sugar together until the mixture becomes pale and slightly fluffy, ensuring good aeration for a light cake texture.
  5. Combine Wet and Dry Ingredients: Slowly fold the melted chocolate and pistachio mixture into the egg and sugar mixture. Then sift in the flour and a pinch of salt, gently folding until just combined to avoid deflating the batter.
  6. Fill the Molds: Pour the batter into the prepared molds, filling them about three-quarters full to allow room for rising.
  7. Bake the Cakes: Place the molds in a preheated oven at 200°C (390°F) and bake for about 10-12 minutes, or until the cake edges are set but the center remains soft and gooey.
  8. Cool Slightly and Unmold: Remove the cakes from the oven and let them cool for 2-3 minutes. Carefully run a knife around the edges and invert onto serving plates.
  9. Garnish and Serve: Sprinkle chopped pistachios on top of each cake for texture and visual appeal, and serve immediately while the centers are molten.

Notes

  • Use high-quality white chocolate and fresh pistachio paste for the best flavor.
  • Adjust baking time slightly depending on your oven to achieve the perfect molten center.
  • Make sure to grease and flour molds well to ensure easy release.
  • This dessert is best enjoyed fresh and warm for the lava effect.
  • You can freeze the unbaked batter in molds and bake directly from frozen, adding a few extra minutes to baking time.

Keywords: pistachio lava cake, molten pistachio cake, white chocolate pistachio dessert, molten lava cake recipe, individual lava cakes

Find it online: https://mjrecipe.com/pistachio-lava-cake-recipe/