Pistachio Lava Cake Recipe
This rich Pistachio Lava Cake recipe combines gooey molten white chocolate and nutty pistachio paste for an irresistible pressure-cooked dessert.
Equipment
- 1 Mixing bowl heatproof
- 1 Ramekins greased and floured
- 1 Whisk
Ingredients
Main ingredients
- 80 g Pistachio paste creamy
- 80 g White chocolate
- 5 tablespoon Butter plus extra for greasing
- 2 Large eggs or 2 medium eggs + 1 yolk
- 3 tablespoon Sugar
- 3 tablespoon Flour plus extra for dusting
- 1 pinch Salt
- Pistachios for decoration
Instructions
Instructions
- Preheat oven to 375°F (190°C). Grease ramekins with butter and dust lightly with flour.
- Melt white chocolate and butter in a heatproof bowl over simmering water until smooth. Let cool slightly.
- Whisk eggs and sugar in a separate bowl until light and fluffy.
- Stir pistachio paste into the slightly cooled chocolate mixture.
- Gently fold egg mixture into the chocolate-pistachio blend.
- Sift in flour and salt, and fold in carefully just until incorporated.
- Divide the batter evenly between prepared ramekins.
- Bake 10–12 minutes until edges are set and centers are still soft.
- Remove from oven, let stand 2 minutes, invert onto plates.
- Top with chopped pistachios and serve immediately.
Video
https://youtube.com/watch?v=2iRLYxOR20A%3Ffeature%3Doembed
Notes
If you have leftovers, store in fridge for 3–4 days or freeze individually wrapped. Reheat gently before serving.