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Molten Pistachio Lava Cakes

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Molten pistachio lava cakes are elegant, single-serve desserts with a tender white chocolate cake exterior and a gooey pistachio cream center. These rich, nutty cakes are perfect for special occasions, yet simple enough for a cozy night in.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 25 minutes (including freezing time)
  • Yield: 6 lava cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • For the pistachio center:
  • 120 g unsalted pistachio cream
  • 80 g white chocolate, finely chopped
  • For the lava cake batter:
  • 120 g unsalted butter
  • 150 g white chocolate, finely chopped
  • 2 large eggs
  • 2 egg yolks
  • 80 g granulated sugar
  • 60 g all-purpose flour
  • 1/4 teaspoon fine salt
  • 1 teaspoon pure vanilla extract
  • For preparing ramekins:
  • 20 g unsalted butter (for greasing)
  • 1 tablespoon all-purpose flour (for dusting)

Instructions

  1. Melt 80 g white chocolate gently using a double boiler or microwave. Stir until smooth, then mix in pistachio cream.
  2. Spoon mixture into 6 equal portions using silicone molds or lined tray. Freeze for at least 45 minutes.
  3. Preheat oven to 220°C (428°F). Generously butter and flour 6 ramekins, tapping out the excess.
  4. Melt butter and 150 g white chocolate together until smooth. Let cool slightly.
  5. In a bowl, whisk eggs, egg yolks, and sugar until pale and slightly thickened.
  6. Gradually whisk in melted chocolate mixture. Stir in vanilla and salt.
  7. Sift in flour and gently fold until just combined.
  8. Divide half the batter between ramekins. Place a frozen pistachio center into each, then top with remaining batter.
  9. Bake for 10–12 minutes until edges are set but centers remain soft.
  10. Let rest for 1 minute. Run a knife around the edge and invert onto plates, or serve directly in ramekins.

Notes

  • Substitute 20 g flour with ground pistachios for added nuttiness.
  • Add orange zest for a citrus twist.
  • Reduce sugar to 60 g for a less sweet version.
  • Use plant-based butter and dairy-free white chocolate for a dairy-free option.

Nutrition

Find it online: https://savorymomskitchen.com/molten-pistachio-lava-cakes/