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Pistachio Chocolate Lava Cakes Recipe

This Pistachio Chocolate Lava Cakes Recipe features rich dark chocolate cakes with a gooey pistachio-filled molten center. An elegant, bakery-style dessert that’s easy to make and perfect for special occasions or indulgent chocolate cravings.
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Prep Time 25 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 6
Calories 520 kcal

Ingredients
  

For the Pistachio Lava Filling

  • 100 g white chocolate chopped
  • ¼ cup 60 ml heavy cream
  • ¼ cup pistachio paste or finely ground pistachios
  • Pinch of salt

For the Chocolate Cake Batter

  • 6 oz 170 g dark chocolate (60–70% cocoa), chopped
  • ¾ cup unsalted butter
  • ⅓ cup granulated sugar
  • 3 large eggs
  • 3 large egg yolks
  • 3 tbsp all-purpose flour
  • 2 tbsp finely ground pistachios
  • 1 tsp vanilla extract
  • Pinch of salt

For Serving (Optional)

  • Powdered sugar
  • Crushed pistachios
  • Vanilla ice cream or whipped cream

Instructions
 

Prepare the Pistachio Filling

  • Heat the cream until just simmering, then pour over the white chocolate. Add pistachio paste and salt, whisk until smooth. Chill or freeze the mixture and form small discs once firm.

Prepare the Ramekins

  • Preheat oven to 425°F (220°C). Grease 6 ramekins well and dust with cocoa powder or butter.

Melt Chocolate and Butter

  • Melt dark chocolate and butter together using a double boiler or microwave. Stir until smooth and let cool slightly.

Mix Eggs and Sugar

  • Whisk eggs, egg yolks, and sugar until pale and slightly thick.

Combine Batter

  • Slowly whisk melted chocolate into the egg mixture. Fold in flour, ground pistachios, vanilla, and salt until just combined.

Assemble

  • Spoon batter into ramekins halfway. Place a frozen pistachio disc in the center, then cover with remaining batter.

Bake

  • Bake for 10–14 minutes until edges are set but centers are soft and slightly jiggly.

Serve

  • Rest for 1 minute, invert onto plates, dust with powdered sugar, and serve immediately.

Notes

  • Make-Ahead: Lava filling can be prepared up to 3 days in advance and frozen.
  • Storage: Best served fresh; baked cakes can be refrigerated for 24 hours and gently reheated.
  • Variation: Use almond flour for a gluten-free version or add a pinch of sea salt on top before serving for contrast.
  • Doneness Tip: Slight wobble in the center ensures a molten core.