Prepare Pistachio Filling:

In a food processor, blend pistachios, honey, softened butter, and a pinch of salt until smooth.

Add a bit of milk if needed to create a creamy consistency.

Spoon the filling into small mounds on parchment paper and freeze for at least 30 minutes.

Preheat Oven:

Preheat oven to 425°F (220°C). Grease 4 ramekins with butter and lightly dust with cocoa powder.

Melt Chocolate and Butter:

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.

Mix Eggs and Sugar:

In a mixing bowl, whisk together eggs, egg yolks, sugar, and salt until thick and pale.

Combine and Fold:

Gently mix the chocolate mixture into the egg mixture.

Sift in the flour and fold just until combined.

Assemble the Cakes:

Fill each ramekin halfway with the batter.

Place a frozen pistachio filling mound in the center of each, then top with remaining batter, covering the filling completely.

Bake:

Bake for 11–13 minutes, until the edges are set but the center is still soft.

Let rest for 1 minute before inverting onto plates.

Serve:

Dust with powdered sugar, sprinkle chopped pistachios, and serve immediately while warm and gooey!