Molten Pistachio Cake
Indulge in a rich, decadent Molten Pistachio Lava Cake. Enjoy the creamy pistachio paste center, dusted with powdered sugar and served warm.
Equipment
- oven
- mixing bowl
- heatproof bowl
- saucepan
- whisk
- spatula
- sieve
- ramekins
- baking sheet
- knife
- measuring cups
- measuring spoons
- cutting board
Ingredients
- 1/2 cup unsalted butter
- 4 ounces bittersweet chocolate chopped
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 large egg yolks at room temperature
- 1 tsp vanilla extract
- 1/4 cup pistachio paste
- 1/4 tsp fine sea salt
- 1/4 cup all-purpose flour
- 2 tbsp powdered sugar for dusting
Instructions
- Preheat your oven to 425°F and generously butter four 6-ounce ramekins, making sure to coat all sides completely.
- Melt the butter and bittersweet chocolate together in a heatproof bowl set over a pot of barely simmering water, stirring occasionally until completely smooth and combined.
- Whisk together the granulated sugar, whole eggs, egg yolks, vanilla extract, pistachio paste, and salt in a separate bowl until the mixture becomes slightly thickened and pale in color, about 2-3 minutes.
- Gently fold the melted chocolate mixture into the egg mixture until just combined, then sift the flour over the top and fold again until no dry streaks remain, being careful not to overmix.
- Divide the batter evenly among the prepared ramekins and place them on a baking sheet, then bake for 12-14 minutes until the edges are set but the centers still look soft and jiggle slightly when tapped.
- Let the cakes cool in the ramekins for exactly 1 minute before running a knife around the edges, inverting each onto a plate, and dusting generously with powdered sugar. Serve immediately while the centers are still molten.
Notes
The cake centers should be soft and jiggle slightly for the perfect molten texture. Serve immediately.