Ingredients
- Dark chocolate (70% cacao) with measurement: 4 ounces
- Unsalted butter with measurement: 4 ounces
- Granulated sugar with measurement: 1/4 cup
- Large eggs with measurement: 2
- Large egg yolks with measurement: 2
- All-purpose flour with measurement: 2 tablespoons
- Pistachio paste with measurement: 2 tablespoons
- Pinch of salt
Instructions
- Step 1: Preheat oven to 425°F (220°C). Grease and flour two ramekins (6-ounce size).
- Step 2: In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
- Step 3: In a separate bowl, whisk together the sugar, eggs, and egg yolks until pale and slightly thickened.
- Step 4: Gently fold the melted chocolate mixture into the egg mixture. Stir in the flour, pistachio paste and salt until just combined. Do not overmix.
- Step 5: Divide the batter evenly between the prepared ramekins.
- Step 6: Bake for 12-15 minutes, or until the edges are set but the center is still soft. Let cool in the ramekins for a minute or two before inverting onto plates. Serve immediately.
Notes
- Store any unbaked batter-filled ramekins in the refrigerator for up to 24 hours; you may need to add a minute or two to the baking time.
- For a warm, gooey center the next day, gently microwave individual lava cakes for 15-20 seconds.
- Dust with powdered sugar and sprinkle with chopped pistachios for an elegant presentation.
- Don't overmix the batter after adding the flour—a gentle hand ensures a tender, molten center.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American