Description
This Pistachio Lava Cake recipe delightfully combines the rich, nutty flavor of pistachio with molten white chocolate center, creating an indulgent dessert that is both elegant and irresistibly gooey. Perfectly portioned and baked to achieve a soft, cake-like exterior with a luscious flowing center, this treat is ideal for special occasions or whenever you crave a decadent sweet.
Ingredients
Scale
For greasing the molds:
- Butter (as needed)
- Flour (as needed)
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 plus 1 egg yolk)
- 3 tablespoons (36 g) Sugar
- 3 tablespoons (22 g) Flour
- Pinch of salt
- Pistachios (for decoration)
Instructions
- Prepare the molds: Generously grease the molds with butter and dust them lightly with flour. Shake off any excess flour to prevent the cakes from sticking after baking.
- Melt the chocolate and butter: In a heatproof bowl, gently melt the white chocolate and butter together until smooth and fully combined. This can be done over a double boiler or carefully in short bursts in the microwave, stirring between intervals to avoid burning.
- Mix wet ingredients: In a separate bowl, whisk the eggs (or 2 medium eggs and 1 yolk) with sugar and a pinch of salt until the mixture becomes pale and slightly thickened, incorporating air for a light texture.
- Combine pistachio paste and melted chocolate: Stir the pistachio paste into the melted white chocolate and butter mixture ensuring a uniform blend of flavors.
- Incorporate dry ingredients: Sift in the flour to the pistachio and chocolate mixture, then fold it gently to maintain the aeration. Next, fold this combined mixture into the egg and sugar mixture slowly until the batter is smooth and homogenous.
- Fill the molds: Pour the batter evenly into the prepared molds, filling them close to the top but leaving a little room for expansion during baking.
- Bake the lava cakes: Place the molds on a baking tray and bake in a preheated oven at 180°C (350°F) for approximately 10-12 minutes. The edges should be set while the centers remain soft and molten.
- Cool and unmold: Let the cakes rest for about 2 minutes out of the oven before carefully inverting them onto serving plates.
- Decorate and serve: Garnish with chopped pistachios on top for an added crunch and visual appeal. Serve immediately to enjoy the molten texture.
Notes
- Use high-quality pistachio paste for the best flavor and texture.
- If you prefer a stronger pistachio flavor, you can add a teaspoon of pistachio extract.
- Be careful not to overbake so the lava center remains gooey and molten.
- For easy unmolding, run a knife around the edge of the cake before inverting the mold.
- You can prepare the batter in advance and refrigerate for up to 24 hours before baking.
- If white chocolate is not available, good quality milk chocolate can be used as a substitute.
Keywords: pistachio lava cake, molten chocolate cake, white chocolate dessert, pistachio dessert, gooey chocolate cake