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Pistachio Chocolate Lava Cakes

Decadent Pistachio Chocolate Lava Cakes for Chocolate Lovers

Pistachio Chocolate Lava Cakes combine rich chocolate with crunchy pistachios for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Course Desserts
Cuisine American
Servings 4 cakes
Calories 350 kcal

Equipment

  • Oven
  • Medium saucepan
  • whisk
  • spatula
  • Ramekins

Ingredients
  

For the Cakes

  • ½ cup unsalted butter this adds richness and a smooth texture to your cakes.
  • 8 ounces semi-sweet chocolate perfect for that luscious, melty center that defines lava cakes.
  • ½ cup granulated sugar sweetens the batter and contributes to the cake's tender crumb.
  • ¼ cup packed light brown sugar adds moisture and a touch of caramel flavor.
  • 2 large eggs essential for structure and richness.
  • 2 large egg yolks help create that gooey, molten center.
  • 1 teaspoon vanilla extract brings out the flavors in both chocolate and pistachios.
  • ¼ teaspoon salt enhances all the flavors in your dessert.
  • ½ cup all-purpose flour gives just the right amount of structure to balance the richness.
  • ½ cup chopped pistachios adds a delightful crunch and nutty flavor to the cakes.

Instructions
 

Step‑by‑Step Instructions for Pistachio Chocolate Lava Cakes

  • Preheat your oven to 425°F (220°C) and grease four ramekins with unsalted butter, dusting the insides with flour.
  • In a medium saucepan over low heat, melt unsalted butter and semi-sweet chocolate until smooth, about 3-5 minutes.
  • Remove from heat and whisk in granulated sugar and packed light brown sugar until fully combined.
  • Add eggs and egg yolks, whisking vigorously until fully incorporated and mixture is thicker and brighter.
  • Stir in vanilla extract and salt until fully blended.
  • Gently fold in all-purpose flour and chopped pistachios until just combined.
  • Divide batter evenly among the ramekins, filling each about three-quarters full.
  • Bake for 12-14 minutes until edges are firm and centers are soft and slightly jiggly.
  • Cool for 3-5 minutes, then run a knife around edges and invert each ramekin onto a plate.

Notes

For a delightful contrast, serve with a scoop of vanilla ice cream or fresh whipped cream.

Nutrition

Serving: 1cakeCalories: 350kcalCarbohydrates: 35gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 180mgPotassium: 220mgFiber: 2gSugar: 25gVitamin A: 10IUCalcium: 4mgIron: 10mg
Keyword Chocolate desserts, easy desserts, lava cakes, Pistachio Chocolate Lava Cakes, pistachio desserts, restaurant-quality dessert
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