If you’ve ever wished for a luxurious dessert with a nutty twist, this Pistachio Lava Cake will sweep you off your feet. With a gooey center, buttery edges, and naturally vibrant color, this indulgent cake brings gourmet flair to your table in under 15 minutes of baking.
Don’t miss our Homemade Italian-Style Pistachio Cream to complement this dessert or make your own paste from scratch.
Ingredients
- ½ cup unsalted butter (plus more for greasing)
- 4 oz white chocolate, chopped
- ½ cup pistachio paste (100% pure pistachio, no sugar)
- 2 large eggs
- 2 egg yolks
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ⅓ cup all-purpose flour
- Pinch of salt
- Finely chopped pistachios & powdered sugar (for garnish)
Tools Required
- Ramekins (6-ounce)
- Microwave-safe bowl or double boiler
- Whisk, spatula, mixing bowls
- Sifter for powdered sugar
Instructions
Step 1: Prepare the ramekins
Grease ramekins well with butter and lightly dust with flour or finely ground pistachios.
Step 2: Melt the chocolate mix
In a microwave-safe bowl or double boiler, melt the butter, white chocolate, and pistachio paste. Stir until smooth and let it cool.
Step 3: Beat eggs and sugar
In a separate bowl, whisk eggs, yolks, sugar, and vanilla until pale and slightly thickened.
Step 4: Combine
Slowly stir the chocolate-pistachio mix into the egg mixture. Fold in flour and salt until just combined.
Step 5: Fill and bake
Divide the batter into the ramekins. Bake at 425°F (220°C) for 11–13 minutes. The edges should be set, but the centers should be jiggly.
Step 6: Cool and serve
Let rest for 1 minute. Use a knife to loosen edges, then invert onto plates. Garnish with chopped pistachios and powdered sugar.
Flavor & Texture Profile
Expect buttery softness, a warm molten core, and elegant nutty richness with a hint of vanilla. It’s ideal for dinner parties or intimate indulgence.
Serving Ideas
- Vanilla bean or rose ice cream
- Fresh raspberries or strawberries
- Raspberry coulis or dark chocolate drizzle
- Light whipped cream
Make-Ahead Tips
- Refrigeration: Batter-filled ramekins can be stored up to 24 hours.
- Freezer: Freeze before baking; add 2–3 minutes extra to baking time.
- Reheating: Microwave gently (note: the center may not remain molten).
Creative Add-Ons
- Add a touch of cardamom or almond extract for aroma.
- Use almond flour for a gluten-free option.
- Want a bolder flavor? Try pairing with our Pistachio Ferrero Rocher Brownies or Vegan Pistachio Cream Brownies.
Pistachio Dessert Fans?
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Nutritional Information (per serving – approx.)
| Calories | Fat | Carbs | Protein | Sugar | Fiber |
|---|---|---|---|---|---|
| 380 | 27g | 27g | 7g | 20g | 2g |