Ingredients
Scale
- Dark chocolate (70% cacao) 4 ounces
- Unsalted butter 4 ounces
- Eggs 2 large
- Egg yolks 2 large
- Granulated sugar 1/4 cup
- All-purpose flour 2 tablespoons
- Pistachio paste 2 tablespoons
- Pinch of salt
Instructions
- Step 1: Preheat oven to 425°F (220°C). Grease and flour two ramekins.
- Step 2: Melt the chocolate and butter together in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
- Step 3: In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened.
- Step 4: Gently fold the melted chocolate mixture into the egg mixture until combined. Stir in the pistachio paste, flour, and salt.
- Step 5: Divide the batter evenly between the prepared ramekins.
- Step 6: Bake for 12-15 minutes, or until the edges are set but the center is still soft. Let cool for a minute or two before inverting onto plates. Serve immediately.
Notes
- Store any unbaked batter in the fridge for up to 2 days, allowing a few extra minutes of baking time when you're ready to bake.
- Gently microwave individual lava cakes for 15-20 seconds to re-melt the center without overcooking the edges.
- A dusting of powdered sugar and a scoop of vanilla ice cream beautifully complement the rich pistachio chocolate flavor.
- Don't overbake! The center should still jiggle slightly when you take them out of the oven for that perfect lava flow.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American