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
Nutrition
- Serving Size: 1 cake (approx. 120g)
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 140 mg
Keywords: Pistachio lava cake, molten pistachio cake, white chocolate lava cake, nutty molten dessert, individual lava cakes, easy pistachio dessert
