Pistachio Molten Lava Cakes are a delightful treat that will impress anyone who tries them. These cakes have a warm, gooey center filled with rich pistachio flavor. The best part is that they are surprisingly easy to make, so you don’t have to be a pastry chef to whip them up!
I remember the first time my dad, James, made molten lava cakes for the family. He was so eager to show us how they oozed deliciousness. That delightful memory inspires me to share this recipe with all of you!
What You’ll Need
- 4 oz bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 1/2 cup pistachio paste (or crushed pistachios)
- 1/4 cup powdered sugar (for dusting)
- Optional: vanilla ice cream or whipped cream for serving
My Trusted Kitchen Tools
- Ramekins
- Microwave-safe bowl
- Whisk
- Rubber spatula
- Baking tray
Bringing It All Together
- Preheat the oven to 425°F (220°C). Grease four ramekins with butter and dust them with flour.
- In a microwave-safe bowl, combine chopped chocolate and butter. Microwave in 30-second intervals, stirring until smooth.
- Stir in sugar, then add eggs and egg yolks, mixing well.
- Fold in flour until just combined, then gently stir in pistachio paste.
- Divide the batter among the prepared ramekins.
- Bake for 12-14 minutes until the edges are firm but the center is still soft.
- Let them sit for 1 minute, then carefully invert onto plates.
- Dust with powdered sugar and serve warm, with ice cream or whipped cream if desired.
Making It Your Own (Swaps & Ideas)
Try swapping the pistachio paste for almond paste or even a nut butter of your choice for a different twist. You can also substitute dark chocolate if you want to enhance the chocolate flavor. To add a fruity touch, mix in some raspberry or cherry preserves in the center right before baking!
How We Love to Serve It
We love serving these cakes warm, right out of the oven. A scoop of vanilla ice cream on the side creates a perfect contrast to the warm, melted center. For an extra touch, top each cake with crushed pistachios or fresh berries to add color and crunch.
A Few Tips For Success
Make sure to grease and flour your ramekins well so the cakes release easily. Keep an eye on the baking time; every oven is different. If you overbake, the center won’t be molten. For a fun presentation, serve them in ramekins with a sprinkle of powdered sugar right before serving!
Saving Some For Later
If you have any leftover cakes, you can store them in the refrigerator for up to two days. Just reheat them in the microwave for a few seconds to restore that gooey center before serving again. I love to have some saved for when unexpected guests drop by!
From My Kitchen to Yours
I’m excited for you to try making these Pistachio Molten Lava Cakes! They’re sure to become a favorite in your home and bring back sweet memories just like they do for me. Happy baking!
Your Questions, Answered
How do I know when the Pistachio Molten Lava Cakes are done?
The cakes should have firm edges with a slightly soft center. If you insert a toothpick, it should come out moist but not wet. It’s all in getting that perfect balance for that delicious lava effect!
Can I use different nuts instead of pistachios for the cakes?
Absolutely! You can use any nut paste, like almond or hazelnut, or even crushed nuts to still enjoy a rich flavor in the cake. Customize it to your taste!
Are Pistachio Molten Lava Cakes difficult to make?
Not at all! With just a few simple steps, these cakes are easy to prepare. As long as you keep an eye on the baking time, you’ll have a show-stopping dessert in no time!
Print
Pistachio Molten Lava Cakes
- Total Time: 29 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delightful molten lava cakes with a gooey pistachio center, easy to make and sure to impress!
Ingredients
- 4 oz bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 1/2 cup pistachio paste (or crushed pistachios)
- 1/4 cup powdered sugar (for dusting)
- Optional: vanilla ice cream or whipped cream for serving
Instructions
- Preheat the oven to 425°F (220°C). Grease four ramekins with butter and dust them with flour.
- In a microwave-safe bowl, combine chopped chocolate and butter. Microwave in 30-second intervals, stirring until smooth.
- Stir in sugar, then add eggs and egg yolks, mixing well.
- Fold in flour until just combined, then gently stir in pistachio paste.
- Divide the batter among the prepared ramekins.
- Bake for 12-14 minutes until the edges are firm but the center is still soft.
- Let them sit for 1 minute, then carefully invert onto plates.
- Dust with powdered sugar and serve warm, with ice cream or whipped cream if desired.
Notes
Make sure to grease and flour your ramekins well. Keep an eye on the baking time; every oven is different. If overbaked, the center won’t be molten.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 130mg
Keywords: molten lava cake, pistachio dessert, easy chocolate cake