Name: Pistachio Lava Cake Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Cuisine: French-inspired
Ingredients: 8 tbsp Butter (plus 1 tbsp for greasing ramekins); 4 Eggs, room temperature; ¾ cup Sugar; 6 oz White chocolate chips; ½ cup Gluten-free flour (1.1 GF) or all-purpose flour (plus 1 tbsp for lining ramekins); ½ tsp Baking powder; ½ cup Pistachio cream

Jump to Recipe

If you’re a dessert lover who adores a rich surprise at the heart of every bite, then you are going to fall head over heels for this Pistachio Lava Cake. Imagine a tender cake exterior with a molten, creamy pistachio center that slinks out the moment you cut into it, creating a perfectly indulgent treat. This dessert not only dazzles with its gorgeous green hue but also delights with the harmonious blend of white chocolate and pistachio cream, making it a truly unforgettable sweet experience you’ll want to share again and again.

Pistachio Lava Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for the Pistachio Lava Cake is a breeze, and each component plays a crucial role in delivering the dessert’s signature texture and flavor. From buttery richness to the nutty pistachio cream, every element adds its own magic to this luscious treat.

Butter (8 tbsp plus 1 tbsp for ramekins): Adds smoothness and helps create a silky cake texture while preventing sticking in the ramekins.
Eggs (4, room temperature): Provide structure and lift, giving the cake a delicate yet stable crumb.
Sugar (¾ cup): Sweetens the cake just right and helps with the tender crumb.
White chocolate chips (6 oz): Melt into a creamy base that pairs beautifully with pistachio, adding luscious sweetness.
Flour (½ cup plus 1 tbsp for ramekins; 1.1 GF or all-purpose): The foundation of the cake, used for structure and dusting the ramekins to prevent sticking.
Pistachio cream (½ cup): Infuses the cake with its distinctive nutty flavor and gorgeous green color.
Baking powder (½ tsp): Gives the cake a slight rise ensuring it’s tender and not too dense.

How to Make Pistachio Lava Cake

Step 1: Prepare Your Ramekins

Begin by buttering and lightly flouring your six ramekins. This simple step is essential in ensuring your Pistachio Lava Cake releases effortlessly after baking without sticking to the sides.

Step 2: Whip Up Eggs and Sugar

In a mixing bowl, combine the sugar and room temperature eggs. Beat them on medium speed for about five minutes until the mixture turns a pale yellow and thickens slightly, building the perfect base for a fluffy yet moist cake.

Step 3: Melt Butter and White Chocolate

Using a double boiler over medium-low heat, gently melt the butter and white chocolate chips together. Keep the bowl from touching the water to avoid overheating. Stir continuously until you have a smooth, decadent mix, then incorporate the pistachio cream for an irresistible nutty richness. Once combined, remove the bowl from heat.

Step 4: Temper the Eggs

Slowly drizzle about ¼ cup of the warm chocolate mixture into the egg and sugar mixture, stirring constantly. This careful tempering prevents the eggs from scrambling and helps everything blend beautifully. Afterward, whisk in the rest of the chocolate mixture completely.

Step 5: Fold in Dry Ingredients

Add the flour and baking powder to your batter, folding gently until just combined. This ensures the cake remains tender and the texture light, while still holding that luscious molten core.

Step 6: Divide Batter into Ramekins

Use a measuring cup or spoon to evenly portion the batter between the prepared ramekins. At this stage, you can refrigerate the cakes if you want to bake them later – perfect for prepping ahead of a dinner party or special occasion.

Step 7: Bake to Perfection

Preheat your oven to 400 degrees Fahrenheit. Arrange the ramekins on a baking sheet and bake for 14-16 minutes until the edges are set but the centers still have a slight jiggle and a gentle divot. This is the sign you’ve achieved the perfect molten middle.

Step 8: Cool and Invert

Remove the cakes from the oven and let them cool for three minutes. Then, place a plate on top of each ramekin and carefully flip it over to reveal the gorgeous pistachio lava center oozing out. Don’t worry if you want to serve them straight from the ramekin – that’s just as delightful!

Step 9: Add Final Touches

For that extra touch of elegance and crunch, dust each Pistachio Lava Cake with powdered sugar and sprinkle chopped pistachios on top. The contrast of soft cake with crunchy nuts makes every bite a celebration.

How to Serve Pistachio Lava Cake

Garnishes

Fresh garnishes can elevate your Pistachio Lava Cake to dessert-table royalty. Consider a light dusting of powdered sugar for a snowy effect, crushed roasted pistachios for added texture, or even a few fresh mint leaves to introduce a pop of color and a hint of brightness. A scoop of vanilla bean ice cream or a dollop of lightly whipped cream also pairs beautifully, balancing richness with cool creaminess.

Side Dishes

Though the Pistachio Lava Cake shines on its own, pairing it with fresh berries like raspberries or strawberries adds a zesty, tart counterpoint to its sweetness. Alternatively, a simple fruit coulis or a drizzle of caramel sauce complements the pistachio and white chocolate flavors without overwhelming them.

Creative Ways to Present

For a stunning presentation, try serving your Pistachio Lava Cake in petite glass jars for an intimate, rustic feel or arrange multiple cakes on a platter with scattered edible flowers for a vibrant look. Another fun idea is to serve the lava cakes alongside a small tasting menu of nuts and flavored salts, inviting guests to mix and match flavors for an interactive dessert experience.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Pistachio Lava Cake leftovers, no worries! Keep the baked cakes covered in the fridge in an airtight container for up to two days. They may lose a little of their molten center’s fluidity but will still be deliciously decadent and perfect for a quick dessert treat.

Freezing

You can freeze the unbaked batter portioned in the ramekins before baking. Wrap each ramekin tightly in plastic wrap and then foil, and freeze for up to one month. When ready, thaw them overnight in the fridge and bake as usual for an easy, stress-free dessert on demand.

Reheating

To reheat the already baked Pistachio Lava Cake, pop them in a preheated oven at 325 degrees Fahrenheit for about 7-8 minutes just until warmed through. Avoid microwaving if you want to keep that delicate texture, as the microwave can make the cake dry and tough instead of soft and gooey.

FAQs

Can I use regular flour instead of gluten-free?

Absolutely! The recipe works perfectly with either gluten-free 1.1 flour or regular all-purpose flour, so choose whichever fits your dietary preference or what you have on hand.

What’s the best way to incorporate pistachio cream?

Mix it in with your melted butter and white chocolate while warm. This ensures it blends smoothly into the batter and infuses the cake with that delightful pistachio flavor.

Can I make these cakes vegan or dairy-free?

Modifying for vegan or dairy-free needs would require substitutions like plant-based butter, egg replacers, and vegan white chocolate alternatives. While the texture might shift slightly, it’s definitely possible with some experimentation!

How do I know when the cakes are done baking?

Look for edges that are set but a center that remains slightly jiggly with a small dip in the middle. This texture guarantees the lava center will be molten when cut.

Is it better to eat them immediately after baking or can they be stored for later?

For the best lava effect, enjoy them fresh from the oven. However, if needed, you can store them cooked or uncooked and reheat or bake later with excellent results.

Final Thoughts

Trust me when I say this Pistachio Lava Cake will quickly become a favorite in your dessert rotation. Its beautifully balanced flavors, stunning appearance, and that irresistible molten center make it a standout treat perfect for celebrations or simply indulging your sweet tooth. Give it a whirl and watch as friends and family are wowed by every oozy, nutty bite!

Pistachio Lava Cake Recipe

★★★★★

5 from 8 reviews

Author: lilan
Total Time: 31 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Pistachio Lava Cake recipe offers a delightful twist on the classic molten chocolate cake by incorporating rich pistachio cream and white chocolate, creating a luscious, gooey center surrounded by a tender cake exterior. Perfect for an elegant dessert or a special treat, these individual lava cakes are beautifully nutty, creamy, and decadently sweet.

Ingredients

Scale

For the Batter

8 tbsp Butter (plus 1 tbsp for greasing ramekins)
4 Eggs, room temperature
¾ cup Sugar
6 oz White chocolate chips
½ cup Gluten-free flour (1.1 GF) or all-purpose flour (plus 1 tbsp for lining ramekins)
½ tsp Baking powder
½ cup Pistachio cream

Instructions

Prepare Ramekins: Butter and flour your 6 ramekins thoroughly to prevent sticking, then set them aside while you prepare the batter.
Beat Eggs and Sugar: In a mixing bowl, combine sugar and eggs. Using a mixer on medium speed, beat until the mixture becomes pale yellow and slightly thickened, about 5 minutes.
Melt Chocolate Mixture: Using a double boiler on medium-low heat, gently melt the butter and white chocolate chips together, stirring continuously to prevent burning. Once melted and smooth, stir in the pistachio cream thoroughly. Remove from heat.
Temper Eggs: Slowly drizzle about ¼ cup of the warm chocolate mixture into the beaten eggs while continuously stirring to temper them, preventing the eggs from scrambling. Once incorporated, add the rest of the chocolate mixture while mixing steadily.
Add Dry Ingredients: Gently fold the flour and baking powder into the batter, stirring just until combined to maintain a light texture.
Divide Batter: Evenly portion the batter into the prepared ramekins. Use a measuring cup for accuracy. You can store the unbaked cakes in the refrigerator at this point if needed.
Preheat Oven: Set your oven to 400°F (200°C) to preheat fully before baking.
Bake Cakes: Place ramekins on a baking sheet and bake for 14 to 16 minutes. The edges should be set while the centers remain slightly jiggly with a noticeable divot.
Cool Slightly: Remove ramekins from the oven and let them cool for about three minutes to set slightly.
Invert and Serve: Place a plate over each ramekin and carefully invert to release the cake onto the plate. Cakes can also be enjoyed straight from the ramekins if preferred.
Garnish: Finish with a dusting of powdered sugar and a sprinkle of chopped pistachios for added texture and visual appeal.

Notes

Using room temperature eggs helps achieve better batter consistency and volume.
Tempering the eggs with the warm chocolate mixture prevents curdling and ensures a smooth batter.
You can prepare the batter in advance and refrigerate the ramekins before baking.
Adjust baking time slightly if using different ramekin sizes; smaller ramekins will cook faster.
For a more intense pistachio flavor, use homemade pistachio cream or high-quality store-bought options.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired