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Molten Dark Chocolate Pistachio Lava Cake – Gooey Center & Nutty Crunch

A rich, decadent dessert with a molten chocolate center and a pistachio twist – made with love!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 people
Course: Dessert
Cuisine: Américaine
Calories: 430
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup 115 g unsalted butter
  • 4 oz 115 g dark chocolate, chopped
  • 2 eggs large eggs
  • 2 egg large egg yolks
  • 1/4 cup 50 g granulated sugar
  • 1/8 tsp salt
  • 2 tbsp all-purpose flour
  • 1/4 cup shelled pistachios unsalted
  • 2 tbsp honey
  • 2 tbsp butter softened
  • 1 tbsp milk as needed, for texture
  • Pinch of salt
  • Optional Garnish:
  • Powdered sugar for dusting
  • 1 Chopped pistachios for topping

Equipment

  • 4 Oven-Safe Ramekins
  • Baking tray
  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Rubber spatula
  • Heatproof bowl
  • Saucepan (Double Boiler)
  • Food processor
  • Parchment paper

Method
 

  1. Prepare Pistachio Filling:
  2. In a food processor, blend pistachios, honey, softened butter, and a pinch of salt until smooth.
  3. Add a bit of milk if needed to create a creamy consistency.
  4. Spoon the filling into small mounds on parchment paper and freeze for at least 30 minutes.
  5. Preheat Oven:
  6. Preheat oven to 425°F (220°C). Grease 4 ramekins with butter and lightly dust with cocoa powder.
  7. Melt Chocolate and Butter:
  8. In a heatproof bowl over simmering water (or in the microwave), melt the dark chocolate and butter together until smooth. Set aside to cool slightly.
  9. Mix Eggs and Sugar:
  10. In a mixing bowl, whisk together eggs, egg yolks, sugar, and salt until thick and pale.
  11. Combine and Fold:
  12. Gently mix the chocolate mixture into the egg mixture.
  13. Sift in the flour and fold just until combined.
  14. Assemble the Cakes:
  15. Fill each ramekin halfway with the batter.
  16. Place a frozen pistachio filling mound in the center of each, then top with remaining batter, covering the filling completely.
  17. Bake:
  18. Bake for 11–13 minutes, until the edges are set but the center is still soft.
  19. Let rest for 1 minute before inverting onto plates.
  20. Serve:
  21. Dust with powdered sugar, sprinkle chopped pistachios, and serve immediately while warm and gooey!