Pistachio Lava Cake is a luxurious dessert that combines the rich, nutty flavor of pistachios with the creamy sweetness of white chocolate. This indulgent treat features a delicate cake exterior that encases a molten pistachio center, creating a delightful contrast in textures. Perfect for special occasions or a decadent end to a meal, this dessert is sure to impress with its vibrant green hue and irresistible taste.

Ingredients

For the Cakes:

• ½ cup (1 stick) unsalted butter
  
  

• 4 oz white chocolate, chopped
  
  

• ½ cup pistachio paste (100% pure, no sugar added)
  
  

• 2 large eggs
  
  

• 2 large egg yolks
  
  

• ¼ cup granulated sugar
  
  

• 1 tsp vanilla extract
  
  

• ⅓ cup all-purpose flour
  
  

• Pinch of salt

For Greasing:

• Unsalted butter
  
  

• All-purpose flour or ground pistachios
  
  

For Garnish:

• Powdered sugar
  
  

• Finely chopped pistachios
  
  

Directions

1. Preheat the Oven: Set your oven to 425°F (220°C).
   
   

2. Prepare the Ramekins: Generously butter six 6-ounce ramekins. Dust each with flour or ground pistachios to ensure easy release after baking.
   
   

3. Melt the Mixture: In a heatproof bowl, combine the butter, white chocolate, and pistachio paste. Melt over a double boiler or microwave in 30-second intervals, stirring until smooth. Allow to cool slightly.
   
   

4. Whisk Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture becomes pale and slightly thickened.
   
   

5. Combine Mixtures: Gradually pour the melted pistachio mixture into the egg mixture, stirring gently to combine.
   
   

6. Add Dry Ingredients: Sift in the flour and salt, folding gently until just combined. Be careful not to overmix.
   
   

7. Fill the Ramekins: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
   
   

8. Bake: Place the ramekins on a baking sheet and bake for 11–13 minutes. The edges should be set, but the center should remain slightly jiggly.
   
   

9. Rest and Unmold: Remove from the oven and let the cakes rest for 1 minute. Carefully run a knife around the edges to loosen, then invert onto serving plates.
   
   

10. Garnish and Serve: Dust with powdered sugar and sprinkle with finely chopped pistachios. Serve immediately to enjoy the molten center.
    
    

Nutritional Information (per serving)

• Calories: Approximately 257 kcal
  
  

• Carbohydrates: 35 g
  
  

• Protein: 6 g
  
  

• Fat: 11 g
  
  

• Saturated Fat: 4 g
  
  

• Cholesterol: 69 mg
  
  

• Sodium: 147 mg
  
  

• Potassium: 162 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 24 g
  
  

• Vitamin A: 134 IU
  
  

• Vitamin C: 1 mg
  
  

• Calcium: 89 mg
  
  

• Iron: 1 mg