Ingredients
Scale
- 4 ounces bittersweet chocolate, chopped
- 4 ounces unsalted butter, cut into cubes
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup shelled pistachios, roughly chopped
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 425°F (220°C). Grease and flour four 6-ounce ramekins. Set aside.
- Step 2: Melt chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Step 3: In a separate bowl, whisk together eggs, egg yolks, and sugar until pale and thick. Stir in vanilla extract.
- Step 4: Gently fold the melted chocolate mixture into the egg mixture until just combined. Sift in flour and salt; fold until just incorporated. Gently fold in chopped pistachios.
- Step 5: Divide batter evenly among prepared ramekins.
- Step 6: Bake for 12-15 minutes, or until edges are set and the center is still slightly soft. Let cool for a few minutes before inverting onto plates. Serve immediately.
Notes
- For best results, store leftover lava cakes in the refrigerator for up to 2 days and reheat gently in the microwave for 15-20 seconds.
- A scoop of vanilla bean ice cream alongside your warm pistachio chocolate lava cake elevates the experience to pure decadence.
- To prevent the cakes from overbaking, start checking for doneness at 12 minutes and use a toothpick to ensure the center is still slightly gooey.
- For an intense pistachio flavor, lightly toast the pistachios before adding them to the batter – it brings out their nutty aroma beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American