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Pistachio Chocolate Lava Cakes That Melt From the Middle Recipe

Pistachio Chocolate Lava Cakes That Melt From the Middle Recipe
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★★★★★

4.8 from 13 reviews

These Pistachio Chocolate Lava Cakes are a decadent dessert featuring a luscious molten chocolate center and a delightful crunch of finely chopped pistachios. Perfectly rich and indulgent, they offer a warm, gooey chocolate experience with a nutty twist, ideal for special occasions or a cozy treat.

Ingredients

Scale

For the Lava Cakes:

  • 1/2 cup unsalted butter, plus extra for greasing
  • 4 ounces semi-sweet chocolate, chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped pistachios, plus extra for garnish
  • 1/2 teaspoon vanilla extract

For Garnish:

  • Powdered sugar for dusting (optional)
  • Additional chopped pistachios

Instructions

  1. Prepare Ramekins: Preheat your oven to 425°F (220°C). Generously butter four ramekins to prevent sticking and place them on a baking sheet for stability during baking.
  2. Melt Chocolate and Butter: In a microwave-safe bowl, combine the butter and chopped semi-sweet chocolate. Microwave in 20-second intervals, stirring in between until completely melted and smooth. Allow this mixture to cool slightly so it won’t cook the eggs in the next step.
  3. Whisk Eggs and Sugar: In a separate bowl, vigorously whisk the eggs, egg yolks, and granulated sugar together until the mixture turns pale and thick, indicating sufficient aeration for a light texture.
  4. Combine Mixtures: Gently fold the melted chocolate and butter mixture into the egg mixture. Then fold in the all-purpose flour, salt, finely chopped pistachios, and vanilla extract. Mix just until combined, being cautious not to overmix, which could toughen the cakes.
  5. Fill Ramekins: Evenly divide the batter among the prepared ramekins, filling each about three-quarters full to prevent overflow during baking.
  6. Bake: Bake in the preheated oven for 12 to 14 minutes. The edges should be set and firm, while the center remains soft and molten, ensuring the signature lava effect.
  7. Cool and Serve: Remove the cakes from the oven and let them cool for about 1 minute. Carefully invert each ramekin onto a plate to release the cake. Dust with powdered sugar and sprinkle with extra chopped pistachios for an elegant finish before serving warm.

Notes

  • Use good-quality semi-sweet chocolate for the best flavor and smooth texture.
  • Do not overbake; the center should remain molten to achieve the lava effect.
  • Allow the melted chocolate mixture to cool slightly before mixing with eggs to prevent curdling.
  • Ramekins should be well buttered to ensure easy release of the cakes.
  • These cakes are best served immediately while warm and gooey.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Nutrition

Keywords: Pistachio Lava Cake, Chocolate Lava Cake, Molten Chocolate Cake, Pistachio Dessert, Gooey Chocolate Cake, Chocolate Pistachio Recipe

Find it online: https://maicook.com/pistachio-chocolate-lava-cakes-that-melt-from-the-middle-recipe/