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Pistachio Chocolate Lava Cakes

Pistachio Chocolate Lava Cakes
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Indulge in rich, gooey Pistachio Chocolate Lava Cakes that feature a molten dark chocolate center with the unique crunch and flavor of ground pistachios. These elegant yet quick-to-make cakes offer a decadent dessert experience perfect for special occasions or an impressive treat at home.

Ingredients

Scale

Main Ingredients

  • 4 oz high-quality dark chocolate (60%-70% cocoa)
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs (room temperature)
  • 1/4 cup (30g) all-purpose flour (or gluten-free flour blend)
  • 1/4 cup (30g) ground pistachios, plus 1 tbsp reserved for garnish
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Pistachios and Chocolate: Finely grind the pistachios and set aside one tablespoon for garnishing. Melt the dark chocolate and unsalted butter together gently over a double boiler or in short bursts in the microwave, stirring frequently until the mixture is completely smooth.
  2. Whisk Eggs and Sugar: In a separate bowl, whisk the room temperature eggs and granulated sugar until the mixture becomes pale and slightly frothy. This incorporation of air helps make the cake light and tender.
  3. Combine Wet and Dry Ingredients: Gradually pour the melted chocolate and butter mixture into the eggs and sugar while stirring gently. Add the vanilla extract and a pinch of salt. Then carefully fold in the all-purpose flour and ground pistachios until just combined. Avoid overmixing to prevent dense cakes.
  4. Prepare Ramekins and Pour Batter: Thoroughly grease ramekins with butter and dust with cocoa powder to prevent sticking. Pour the batter evenly into each ramekin, filling about three-quarters full for the perfect molten center.
  5. Bake: Preheat your oven to 425°F (220°C). Bake the cakes for 12 to 14 minutes, until the edges are set and firm while the centers remain soft and slightly jiggly.
  6. Serve Warm: Let the cakes cool for one minute. Run a knife gently around the edges to loosen them, then invert the cakes onto serving plates. Garnish with the reserved ground pistachios and enjoy immediately for the best molten effect.

Notes

  • Use eggs at room temperature for better emulsification and rise.
  • Watch baking time carefully to ensure the molten center remains gooey.
  • Select high-quality dark chocolate (60%-70% cocoa) for optimal flavor.
  • Grease and dust ramekins thoroughly to easily release cakes.
  • Serve immediately to enjoy the signature molten texture.

Nutrition

Keywords: pistachio lava cake, chocolate lava cake, molten chocolate cake, pistachio dessert, easy chocolate cake, quick dessert, gluten free dessert option

Find it online: https://mealsbymary.com/pistachio-chocolate-lava-cakes/