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Pistachio Lava Cakes

Pistachio Lava Cakes
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These Pistachio Lava Cakes combine a rich, gooey molten center with a unique nutty flavor, delivering a luscious dessert experience. Perfect for special occasions or indulgent treats, they feature a tender cake infused with pistachio and bittersweet chocolate, baked to perfection with a molten pistachio filling that oozes beautifully when served warm.

Ingredients

Scale

Main Ingredients

  • 1 cup shelled, unsalted pistachios, finely ground
  • 4 oz bittersweet chocolate, chopped
  • 6 tbsp unsalted butter, divided
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1/4 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Pistachio Filling

  • 1/4 cup finely ground pistachios
  • 1 tbsp unsalted butter, melted
  • 1 tsp granulated sugar

Optional Garnishes and Sides

  • Powdered sugar, for dusting
  • Crushed pistachios, for garnish
  • Whipped cream or vanilla ice cream
  • Fresh berries or raspberry coulis

Instructions

  1. Prepare the Pistachio Filling: Finely grind the pistachios until they reach a coarse powder or paste-like consistency, based on your preference. Mix the ground pistachios with melted butter and sugar to form a creamy, rich filling that will melt while baking.
  2. Melt Chocolate and Butter: Gently melt the bittersweet chocolate and unsalted butter together using a double boiler or microwave. Stir frequently until smooth and glossy to avoid burning.
  3. Whisk Eggs and Sugar: In a separate bowl, vigorously whisk the room temperature eggs with granulated sugar until pale and slightly fluffy, helping to achieve a light but rich cake texture.
  4. Combine Ingredients: Carefully fold the melted chocolate mixture into the egg mixture. Then sift and add flour, vanilla extract, salt, and fold in the finely ground pistachios. The batter should be smooth, thick, and luxurious.
  5. Assemble the Cakes: Grease the ramekins thoroughly. Fill each ramekin halfway with the batter, spoon a dollop of the pistachio filling into the center, and cover with the remaining batter to seal the molten core inside.
  6. Bake to Perfection: Preheat the oven to 425°F (220°C). Bake the assembled cakes for 12-14 minutes until the edges are set but the center remains soft and gooey.
  7. Serve Warm: Allow the cakes to cool for a couple of minutes. Gently run a knife around the edges, then invert the cakes onto dessert plates to reveal the molten pistachio center. Garnish as desired.

Notes

  • Use room temperature eggs to achieve the best volume and smooth batter.
  • Do not overbake to maintain a perfectly gooey molten center.
  • Grease ramekins well to prevent sticking and ensure easy release.
  • Chill the batter briefly to help control lava flow and ease assembly if desired.
  • Use fresh, unsalted pistachios for the best vibrant flavor and color.

Nutrition

Keywords: pistachio lava cake, molten cake, pistachio dessert, gooey cake, gluten-free dessert, nutty lava cake, quick dessert, elegant dessert

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