
Pistachio Lava Cake
Pistachio Lava Cake
Ingredients (Makes 6 Cakes)
Cake Batter
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½ cup (115 g) unsalted butter
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120 g (4 oz) white chocolate, chopped
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2 large eggs
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2 egg yolks
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⅓ cup (65 g) granulated sugar
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½ tsp vanilla extract
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½ cup (60 g) pistachio flour (or finely ground pistachios)
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¼ cup (30 g) all-purpose flour
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Pinch of salt
Pistachio Lava Filling
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½ cup (120 g) pistachio cream spread
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2 tbsp heavy cream
Topping
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⅓ cup chopped pistachios
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Powdered sugar for dusting
Instructions
Step 1: Prepare the Lava Centers
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Mix pistachio cream and heavy cream until smooth.
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Spoon into 6 small portions on parchment paper.
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Freeze for 30–45 minutes until firm.
Step 2: Make the Batter
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Preheat oven to 425°F (220°C).
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Grease and flour six ramekins.
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Melt butter and white chocolate together.
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Whisk eggs, egg yolks, sugar, and vanilla until pale.
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Stir in melted chocolate mixture.
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Fold in pistachio flour, flour, and salt.
Step 3: Assemble
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Fill each ramekin halfway with batter.
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Place a frozen pistachio center in the middle.
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Cover with remaining batter.
Step 4: Bake
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Bake for 10–12 minutes.
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Edges should be set while centers remain soft.
Step 5: Serve
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Let rest for 1 minute.
-
Carefully invert onto serving plates.
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Sprinkle with chopped pistachios and powdered sugar.
Prep Time
-
Prep: 20 minutes
-
Freeze: 30 minutes
-
Bake: 12 minutes
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Total: 62 minutes
Nutrition (Approx. per cake)
-
Calories: 420
-
Protein: 8 g
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Carbohydrates: 30 g
-
Fat: 30 g
Chef's Tips
✔ Freeze the pistachio filling well to guarantee a molten center.
✔ Use Sicilian pistachio cream for the richest flavor.
✔ Do not overbake or the lava effect will disappear.
✔ Serve with vanilla ice cream or whipped cream.
Why You'll Love It
This elegant Pistachio Lava Cake features a tender pistachio sponge with a rich molten pistachio center that flows out when cut. Topped with crunchy pistachios and a dusting of powdered sugar, it's a restaurant-quality dessert that's surprisingly easy to make at home. 💚🥜✨
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