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Pistachio Chocolate Lava Cakes

Pistachio Chocolate Lava Cakes for Irresistible Indulgence

Indulge in Pistachio Chocolate Lava Cakes, a luxurious dessert with a gooey molten center and a delightful crunch from pistachios.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 1 minute
Total Time 28 minutes
Servings: 4 cakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 ounces Bittersweet Chocolate Can substitute with dark chocolate.
  • ½ cup Unsalted Butter Can be replaced with coconut oil for a dairy-free version.
  • 2 Large Eggs
  • 2 Large Egg Yolks Using an extra egg works as a substitute.
  • ½ cup Granulated Sugar Coconut sugar can be a low-calorie substitute.
  • 1 teaspoon Vanilla Extract Can substitute almond extract or omit.
  • ¼ cup All-Purpose Flour Substitute gluten-free flour for a gluten-free version.
  • ¼ cup Finely Chopped Pistachios Can experiment with almonds or walnuts.
  • 1 pinch Salt Sea salt or kosher salt can be used.

Equipment

  • Oven
  • Microwave-safe bowl
  • mixing bowl
  • Ramekins
  • whisk
  • spatula
  • Baking sheet

Method
 

Step‑by‑Step Instructions for Pistachio Chocolate Lava Cakes
  1. Preheat oven to 425°F (220°C) and prepare four 6-ounce ramekins by greasing with unsalted butter and dusting with flour.
  2. Melt bittersweet chocolate and unsalted butter in a microwave-safe bowl in 30-second intervals until smooth, then cool slightly.
  3. In a bowl, whisk together large eggs, egg yolks, granulated sugar, and vanilla extract until light and frothy for about 2-3 minutes.
  4. Gradually combine the melted chocolate mixture with the egg mixture, stirring gently until just combined.
  5. Sift together flour, finely chopped pistachios, and salt in another bowl, then fold this mixture into the chocolate-egg mixture until just combined.
  6. Pour the batter into the prepared ramekins, filling each about three-quarters full.
  7. Bake filled ramekins on a baking sheet for 12-14 minutes until edges are firm and centers remain soft.
  8. Cool for 1 minute then run a knife around the edges and invert cakes onto plates to serve immediately.

Nutrition

Serving: 1cakeCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 230mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 6IUCalcium: 3mgIron: 10mg

Notes

Expert tips for perfect lava cakes include timing the bake carefully, using room temperature ingredients, and allowing cooling time to ensure a nice release from the ramekins.

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