Ingredients
- Unsalted butter (1/2 cup or 1 stick), plus extra for greasing
- Semi-sweet or dark chocolate (4 ounces), finely chopped
- Pistachio paste or butter (2 tablespoons)
- Large eggs (2)
- Large egg yolks (2)
- Granulated sugar (1/4 cup)
- All-purpose flour (2 tablespoons)
- Fine sea salt (1/4 teaspoon)
Instructions
- Step 1: Preheat oven to 425°F (220°C). Generously grease four 6-ounce ramekins with butter and dust lightly with cocoa powder or flour. In a heatproof bowl set over a simmering pot of water (or in a microwave), melt the butter and chopped chocolate until smooth. Stir in the pistachio paste until fully incorporated. Set aside to cool slightly.
- Step 2: In a separate large bowl, whisk together the large eggs, egg yolks, granulated sugar, and salt vigorously until the mixture is pale yellow and slightly thickened (this takes about 2 minutes with a hand whisk or 1 minute with an electric mixer).
- Step 3: Gently fold the slightly cooled chocolate-pistachio mixture into the egg mixture until just combined. Be careful not to overmix. Sift the all-purpose flour over the batter and gently fold it in until no streaks of flour remain.
- Step 4: Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake for 12 to 14 minutes. The cakes are done when the edges look set and firm, but the centers still look soft and slightly jiggly.
- Step 5: Carefully remove the cakes from the oven. Let them cool in the ramekins for one minute. Run a small knife around the edge of the cake and invert each cake onto a small serving plate. Serve immediately, perhaps dusted with powdered sugar or garnished with crushed pistachios.
Notes
- The prepared batter can be stored, tightly covered, in the refrigerator for up to 48 hours; allow it to warm slightly at room temperature for 15 minutes before baking, increasing the cook time by one or two minutes.
- For an impressive finish, serve the warm cakes immediately with a dusting of powdered sugar and a scoop of quality vanilla bean ice cream for a delightful temperature contrast.
- To guarantee the perfect flowing center, be extremely careful not to overmix the batter after the flour is added, as this develops gluten and prevents the cake from achieving its liquid core.
- The quality of the chocolate and pistachio paste is paramount, so use the best dark chocolate and pure nut butter you can access, avoiding artificial colors or heavily sweetened products.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American