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Pistachio Chocolate Lava Cakes – Decadent & Rich

Pistachio Chocolate Lava Cakes – Decadent & Rich
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Indulge in Pistachio Chocolate Lava Cakes – decadent and rich chocolate cakes with a molten center and the unique crunch and flavor of pistachios. This elegant yet easy dessert features a creamy molten chocolate core encased in a softly crisp cake, perfect for impressing guests or enjoying as a versatile treat served warm with various garnishes and sides.

Ingredients

Scale

Main Ingredients

  • 4 oz (115g) high-quality dark chocolate (60-70% cocoa)
  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (30g) finely chopped or ground fresh pistachios
  • 1/2 cup (100g) sugar
  • 2 large eggs, room temperature
  • 1/4 cup (30g) all-purpose flour (or almond flour for gluten-free option)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Chocolate and Butter Mixture: Gently melt the dark chocolate and unsalted butter together in a heatproof bowl over simmering water, stirring until smooth and glossy. Set aside to cool slightly.
  2. Whisk Eggs, Sugar, and Vanilla: In a separate bowl, combine the eggs, sugar, and vanilla extract. Whisk vigorously until the mixture is pale and thick, helping to create a tender crumb.
  3. Fold in Flour and Pistachios: Carefully sift the all-purpose flour into the egg mixture and gently fold it in along with the finely chopped pistachios and a pinch of salt, ensuring not to overmix to keep the batter light.
  4. Combine Wet and Dry Ingredients: Pour the melted chocolate and butter into the batter, folding it gently until fully incorporated and smooth, forming a luscious cake batter speckled with pistachios.
  5. Prepare Ramekins and Bake: Butter individual ramekins thoroughly and dust with cocoa powder to prevent sticking. Divide the batter evenly among them and bake at 425°F (220°C) for 12 to 14 minutes, until the edges are set and the center remains soft and slightly jiggly.
  6. Serve Immediately: Allow the cakes to sit for a minute before carefully inverting onto serving plates; the molten chocolate center will be revealed when cut into.

Notes

  • Use quality dark chocolate with 60-70% cocoa for the best flavor.
  • Do not overbake; the center should remain slightly jiggly to achieve the molten lava effect.
  • Grease ramekins well with butter and cocoa powder instead of flour for easy release.
  • Use room temperature eggs for better volume and tenderness in the batter.
  • Batter can be prepared ahead of time and chilled, then baked fresh without losing flavor or texture.

Nutrition

Keywords: pistachio, chocolate, lava cake, molten center, dessert, elegant, easy, gluten free option

Find it online: https://marycorner.com/pistachio-chocolate-lava-cakes-decadent-rich/