Decadent individual lava cakes made with ground pistachios and a molten white chocolate-pistachio center, finished with a dusting of powdered sugar and crushed pistachio crumble. These elegant single-serving cakes are a luxurious blend of nutty richness and gooey indulgence — perfect for special occasions or an elevated after-dinner treat.
Why You’ll Love This Recipe
These Pistachio Lava Cakes offer a stunning fusion of flavors and textures: the delicate crunch of ground pistachios, the creamy sweetness of melted white chocolate, and the luscious surprise of a molten center. Despite their sophisticated presentation, they’re surprisingly simple to prepare. Serve them warm for maximum impact, and watch the molten filling pour out with every forkful.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- white chocolate chips
- unsalted butter
- large eggs
- large egg yolks
- granulated sugar
- all-purpose flour
- finely ground pistachios
- salt
- vanilla extract
- almond extract (optional)
- pistachio butter (for center)
- additional white chocolate chips (for center)
- crushed pistachios and powdered sugar (for topping)
Directions
- Preheat your oven to 425°F (220°C). Grease and lightly flour four small ramekins.
- In a microwave-safe bowl, melt the white chocolate chips and butter together in short bursts, stirring until smooth. Allow to cool slightly.
- In a mixing bowl, whisk together the eggs, yolks, and sugar until thick, pale, and foamy.
- Gently fold in the cooled white chocolate mixture.
- Add the flour, ground pistachios, salt, vanilla, and almond extract. Stir just until combined; do not overmix.
- Divide half the batter evenly among the prepared ramekins.
- Place a spoonful of pistachio butter and a few white chocolate chips in the center of each ramekin.
- Cover with the remaining batter.
- Bake for 11–13 minutes, until the edges are set but the centers remain soft and slightly jiggly.
- Let sit for 1 minute, then carefully invert each cake onto a serving plate.
- Dust with powdered sugar and garnish with crushed pistachios before serving.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Calories per serving: 390 kcal
Variations
- Chocolate Pistachio: Add a touch of dark chocolate to the center for a bittersweet twist.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
- No Pistachio Butter: Use a spoonful of Nutella or almond butter for a different molten center.
- Citrus Note: Add lemon or orange zest to the batter for a bright contrast to the sweet white chocolate.
- Mini Versions: Use mini muffin tins for bite-sized lava cakes — reduce baking time to 7–8 minutes.
Storage/Reheating
Lava cakes are best enjoyed immediately, but you can store leftovers in the refrigerator for up to 2 days.
To reheat, place in the microwave for 20–25 seconds to gently warm the center without overcooking it. Note that the molten texture may not be as pronounced after reheating.
FAQs
Can I make pistachio lava cakes in advance?
Yes, you can prepare the batter and fill the ramekins ahead of time. Cover and refrigerate for up to 24 hours. Bake just before serving.
What is pistachio butter and where can I find it?
Pistachio butter is a creamy spread made from ground pistachios. It can be found in specialty stores or online, or made at home using roasted pistachios and a food processor.
Can I use milk chocolate instead of white chocolate?
Yes, but the flavor will be different. White chocolate pairs better with pistachios due to its mellow sweetness.
Why did my lava cakes overbake?
Overbaking results in a fully set center. Stick to the recommended time and check that the center is still slightly jiggly.
Can I freeze lava cakes?
It’s best to freeze the unbaked, filled ramekins. Wrap well and freeze for up to one month. Bake directly from frozen, adding 1–2 minutes to the baking time.
What type of pistachios should I use?
Use unsalted, shelled pistachios. For grinding, pulse them in a food processor until finely ground but not pasty.
Can I substitute almond flour for ground pistachios?
Yes, though it will alter the flavor slightly. Ground pistachios provide a distinctive nutty taste.
How do I prevent the lava cakes from sticking to the ramekins?
Grease the ramekins thoroughly and lightly dust with flour or cocoa powder to ensure easy release.
What if I don’t have ramekins?
You can use muffin tins, but reduce the baking time slightly and keep an eye on the texture.
Are these cakes suitable for people with nut allergies?
No, this recipe contains pistachios and pistachio butter, which are not safe for those with nut allergies.
Conclusion
Pistachio Lava Cakes are an exquisite dessert that combines elegance and indulgence in every bite. With their soft, nutty cake exterior and luscious molten center, they’re ideal for dinner parties, romantic evenings, or any moment when you want to impress. This recipe turns simple ingredients into a luxurious treat that satisfies both chocolate and pistachio lovers alike.
PrintPistachio Lava Cakes
Decadent individual lava cakes made with ground pistachios and a molten white chocolate-pistachio center, finished with a dusting of powdered sugar and crushed pistachio crumble.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 1/2 cup white chocolate chips
- 1/2 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup finely ground pistachios
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 2 tbsp pistachio butter (for center)
- 2 tbsp white chocolate chips (for center)
- Crushed pistachios and powdered sugar for topping
Instructions
- Preheat oven to 425°F (220°C). Grease and lightly flour 4 small ramekins.
- In a microwave-safe bowl, melt the butter and white chocolate chips together until smooth. Set aside to cool slightly.
- In a mixing bowl, whisk eggs, yolks, and sugar until thick and pale.
- Gently fold the white chocolate mixture into the egg mixture.
- Add flour, ground pistachios, salt, vanilla, and almond extract. Mix until just combined.
- In each ramekin, pour half of the batter, then add a spoonful of pistachio butter and a few white chocolate chips into the center. Top with remaining batter.
- Bake for 11–13 minutes, until the edges are set but the center is still soft.
- Let sit for 1 minute, then invert onto a plate. Dust with powdered sugar and sprinkle with crushed pistachios.
Notes
- Use room temperature eggs for better volume when whisking.
- Do not overbake to maintain a gooey center.
- Pistachio butter can be replaced with another nut butter if desired.
- Serve immediately for best texture and molten center effect.
Nutrition
- Serving Size: 1 lava cake
- Calories: 390 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 160mg