Chocolate Lava Cakes with Pistachio Cream
Indulge in the ultimate dessert experience with these decadent Chocolate Lava Cakes with Pistachio Cream! Featuring a rich, molten center of semi-sweet chocolate that oozes out with every bite, these individual cakes are baked to perfection in just 12 minutes. Paired with a luxuriously smooth pistachio cream made from whipped heavy cream and pistachio paste, this recipe combines the deep, bittersweet flavor of chocolate with the nutty sweetness of pistachios for a truly gourmet treat. A sprinkle of crushed pistachios adds an irresistible crunch and visual flair. Perfect for dinner parties, date nights, or whenever you're craving an elegant and indulgent dessert, these lava cakes are surprisingly easy to prepare with just 20 minutes of prep time. Serve warm and watch your guests’ delight as the molten center flows!
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Recipe Information
Ingredients
- 170 grams Semi-sweet chocolate
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 2 Large eggs
- 2 Egg yolks
- 40 grams All-purpose flour
- 1 pinch Salt
- 180 ml Heavy cream
- 2 tablespoons Pistachio paste
- 1 tablespoon Powdered sugar
- 2 tablespoons Pistachios (crushed, for garnish)
- 1 tablespoon Butter (for greasing ramekins)
- 1 tablespoon Cocoa powder (for dusting ramekins)
Instructions
Preheat your oven to 220°C (425°F). Lightly grease four 6-ounce ramekins with butter and dust with cocoa powder to prevent sticking. Set aside.
In a microwave-safe bowl, melt the semi-sweet chocolate and butter together in 20-30 second increments, stirring after each interval until smooth. Let the mixture cool slightly.
In a mixing bowl, whisk the granulated sugar, eggs, and egg yolks together until light and frothy.
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
Sift the all-purpose flour and a pinch of salt over the mixture and gently fold it in until just combined. Do not overmix.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes. The edges should be set, but the centers should remain slightly jiggly.
While the cakes are baking, make the pistachio cream. In a chilled bowl, whip the heavy cream, pistachio paste, and powdered sugar together until soft peaks form. Keep the cream chilled until ready to serve.
Once the cakes are done, let them sit for 1-2 minutes and then carefully invert each ramekin onto a serving plate, tapping gently to release the cake.
Serve the warm lava cakes immediately with a dollop of pistachio cream on the side. Garnish with crushed pistachios for added texture and flavor.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 49.6 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
