Name: Pistachio Chocolate Lava Cakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Fusion
Ingredients: 100g dark chocolate (70% cocoa); 100g unsalted butter; 2 large eggs; 2 large egg yolks; 50g granulated sugar; 30g all-purpose flour; 1/4 tsp salt; 50g pistachio paste; Extra butter and cocoa powder for greasing ramekins; Chopped pistachios for garnish (optional); Powdered sugar for dusting (optional)

Why You’ll Love Pistachio Chocolate Lava Cakes Recipe

These pistachio chocolate lava cakes offer dramatic presentation and irresistible flavor. The contrast between the tender, chocolate cake and the vibrant, flowing pistachio core makes every serving feel indulgent. The trick of freezing the pistachio filling ensures the molten center stays delightfully gooey, while the outer cake bakes to perfection. Whether you’re a seasoned baker or trying lava cakes for the first time, this recipe delivers a memorable dessert experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the pistachio lava center
1/2 cup white chocolate chips
1/4 cup pistachio paste (unsweetened or lightly sweetened)
1 tablespoon heavy cream
Pinch of salt

for the chocolate lava cake
1/2 cup (115g) unsalted butter
4 ounces (115g) dark chocolate (60–70%), chopped
2 large eggs
2 large egg yolks
1/3 cup (70g) granulated sugar
1/8 teaspoon salt
2 tablespoons all-purpose flour
Cocoa powder for dusting
Chopped pistachios for garnish (optional)

Directions

Make the pistachio filling: Melt white chocolate with heavy cream in a heatproof bowl over a double boiler or in 20-second bursts in the microwave, stirring until smooth. Stir in pistachio paste and salt until fully combined.
Spoon this mixture into a silicone ice cube tray or small mold to form 6 equal discs, then freeze at least 1 hour until solid.
Prepare the ramekins and oven: Preheat oven to 425°F (220°C). Grease six 6-ounce ramekins with butter and dust with cocoa powder; place them on a baking tray.
Make the chocolate batter: Melt the butter and dark chocolate together until smooth. In a separate bowl, whisk eggs, egg yolks, sugar, and salt until thick and pale, about 2–3 minutes. Slowly whisk in the melted chocolate mixture, then gently fold in the flour until just combined.
Assemble the cakes: Spoon about 2 tablespoons of batter into the bottom of each ramekin. Place a frozen pistachio disc in the center of each and cover with the remaining batter, filling ramekins about three-quarters full.
Bake and serve: Bake 11–13 minutes, until the edges are set and centers still jiggle slightly. Let rest 1 minute, then run a knife around the edges and invert onto plates. Garnish with chopped pistachios if desired, and serve immediately.

Servings and timing

This recipe makes 6 individual cakes.
Prep time: approximately 20 minutes (plus freezing time for the filling)
Cook time: 12 minutes
Additional time (for filling to freeze): about 1 hour
Total time: 1 hour 32 minutes

Variations

• White chocolate drizzle: Add a decorative drizzle of melted white chocolate over the cakes just before serving.
• Salted pistachio center: Sprinkle a tiny pinch of flaky sea salt over each molten center after baking for a sweet-salty contrast.
• Gelato topper: Serve with a scoop of vanilla or pistachio gelato to enhance the richness and create a temperature play of warm cake and cold ice cream.
• Nut swap: Substitute almond or hazelnut paste for pistachio paste for a different nutty twist.
• Liqueur infusion: Add a teaspoon of almond or orange liqueur to the pistachio filling for an adult-flavored variation.

Storage/Reheating

These lava cakes are best enjoyed immediately, as the molten centers begin to firm as they cool. If you need to make them ahead, bake the cakes, then refrigerate up to 6 hours. Reheat gently in a 350°F (175°C) oven for about 5 minutes before serving to restore the molten texture. Avoid microwaving, as it tends to dry out the outer cake before the center warms properly.

FAQs

What type of pistachio paste should I use?

Use unsweetened or lightly sweetened pistachio paste for best control over sweetness and texture in the molten center.

Can I make the pistachio filling ahead of time?

Yes, the frozen pistachio discs can be made a day ahead and stored in an airtight container in the freezer until ready to use.

Why do we freeze the pistachio filling?

Freezing helps the pistachio center hold its shape in the oven long enough to stay molten while the cake bakes.

What size ramekins are best?

Six 6-ounce ramekins are ideal for this recipe to ensure even baking and proper lava flow.

Can I use milk chocolate instead of dark chocolate?

Dark chocolate (60–70%) is recommended for a balanced richness; milk chocolate will be sweeter and may result in a less intense chocolate flavor.

Why did my cakes not have a molten center?

Overbaking can set the center too firmly — watch the cakes closely and remove when the edges are set but the centers still jiggle slightly.

Can I freeze the assembled cakes before baking?

It’s not recommended; the filling needs to stay frozen, but the batter may not bake correctly from frozen.

How do I prevent the cakes from sticking to the ramekins?

Grease with butter and dust with cocoa powder to help the cakes release cleanly when inverted.

Can I prepare these without a double boiler?

Yes — you can melt chocolate and butter in the microwave in short bursts, stirring frequently until smooth.

What should I serve with these lava cakes?

They pair beautifully with vanilla ice cream, whipped cream, fresh berries, or a light dusting of powdered sugar.

Conclusion

These pistachio chocolate lava cakes are an impressive dessert that combines rich dark chocolate with a warm, flowing pistachio heart. With intentional steps like freezing the filling and careful baking, you’ll achieve a dramatic molten center every time. Perfect for dinner parties or romantic nights in, they’re sure to become a favorite showstopping treat.

Pistachio Chocolate Lava Cakes