Pistachio Lava Cakes 

Pistachio lava cakes are an indulgent twist on the classic chocolate version, offering a rich, nutty flavor with a gooey center. These individual desserts feature a delicate pistachio-infused cake that, when cut into, reveals a molten pistachio filling. The combination of white chocolate and pistachio paste creates a luxurious taste, while the slight crunch of chopped pistachios adds texture. Perfect for special occasions or a decadent treat, these lava cakes are sure to impress with their vibrant green hue and delightful flavor. 

Ingredients

For the Cakes:

• ½ cup (115g) unsalted butter, plus extra for greasing
  
  

• 4 oz (115g) white chocolate, chopped
  
  

• ½ cup (120g) pistachio paste (100% pure, no sugar added)
  
  

• 2 large eggs
  
  

• 2 egg yolks
  
  

• ¼ cup (50g) granulated sugar
  
  

• 1 teaspoon vanilla extract
  
  

• ⅓ cup (45g) all-purpose flour
  
  

• Pinch of salt
  
  

• Finely chopped pistachios and powdered sugar for garnish
  
  

Directions

1. Preheat Oven and Prepare Ramekins: Preheat your oven to 425°F (220°C). Generously butter six 6-ounce ramekins and dust them with flour or ground pistachios to prevent sticking.
   
   

2. Melt Butter, White Chocolate, and Pistachio Paste: In a heatproof bowl, combine the butter, white chocolate, and pistachio paste. Melt them together over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Allow the mixture to cool slightly.
   
   

3. 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.
   
   

4. Combine Wet Mixtures: Gradually add the melted pistachio mixture to the egg mixture, stirring continuously to combine.
   
   

5. Incorporate Dry Ingredients: Sift the all-purpose flour and salt into the batter, folding gently until just combined.
   
   

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

7. Bake: Place the ramekins on a baking sheet and bake for 11–13 minutes, or until the edges are set but the center remains slightly jiggly.
   
   

8. Rest and Unmold: Allow the cakes to rest in the ramekins for 1 minute. Then, run a knife around the edges to loosen and carefully invert each ramekin onto a serving plate.
   
   

9. Garnish and Serve: Dust the tops with powdered sugar and sprinkle with finely chopped pistachios. Serve immediately.
   
   

Nutritional Information (per serving)

• Calories: Approximately 257 kcal
  
  

• Carbohydrates: 35g
  
  

• Protein: 6g
  
  

• Fat: 11g
  
  

• Saturated Fat: 4g
  
  

• Cholesterol: 69mg
  
  

• Sodium: 147mg
  
  

• Potassium: 162mg
  
  

• Fiber: 1g
  
  

• Sugar: 24g