Molten Pistachio Lava Cakes
The ultimate dessert! This Pistachio Lava Cake recipe features a warm cake with a gooey, molten pistachio cream centre. An easy, elegant, restaurant-style treat!
Molten Pistachio Lava Cakes
Rated 4.3 stars by 7 users
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Calories
585
The Ultimate Indulgent Dessert: Molten Pistachio Lava Cakes
Get ready to discover one of the most elegant and impressive desserts you'll ever make. A delicate, warm pistachio and white chocolate cake gives way to an incredible, molten river of gooey pistachio cream at the very first touch of a spoon. It's a moment of pure dessert magic that is guaranteed to wow anyone lucky enough to try it.
While traditional lava cakes are famously chocolate-based, our version reimagines this classic restaurant-style dessert with the rich, nutty, and vibrant flavour of pistachio. By baking a frozen ball of our signature Black Milk Pistachio Cream inside the delicate cake batter, we ensure a perfectly cooked cake with a truly molten, liquid centre every single time.
This is the perfect showstopper dessert for a dinner party or a special treat for a quiet night in. It looks and tastes like it came from a high-end restaurant, but it's surprisingly simple to create in your own kitchen.
Author:@mattaroons
Ingredients
-
100g Pistachio Cream
-
70g white chocolate
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60g unsalted butter
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2 eggs
-
30g caster sugar
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50g plain flour
Directions
Scoop 4tsp balls of Pistachio cream (25g approx) and place them on a plate and pop them into the freezer briefly while you make the mix
Lightly grease and dust with flour 4 pudding moulds with some flour and set aside to fill shortly
In a bowl melt your pistachio cream (75g) with your butter and white chocolate in the microwave using a couple of 30sec blasts and stirs, once melted set aside to use shortly
In a bowl or machine, whisk your eggs and sugar till pale, double in size and thickens
Pour in the melted pistachio cream into this mixture till fully incorporated
Then sieve in the plain flour & mix gently till just incorporated
Scoop even amounts of the mix into the 4 pudding pots
Place one ball of the frozen pistachio cream from the freezer into the middle of each pot
Bake in a preheated 180 degree c fan oven for 15mins
Remove from the oven, using oven gloves turn the pudding out (may need a small knife to run around the edges if slightly stuck)
Dust with some icing sugar, drizzle of some melted pistachio cream and sprinkle of chopped pistachio nuts, cut open and enjoy! (If not eating right away, can be re-heated in the microwave for 1min)
Recipe Video
@mattaroons We’ve all had chocolate lava cakes but have you ever tried a Pistachio Lava Cake 😍💚 So quick and simple to make, but it’s all about timing, too long and it will be over baked and you won’t get that classic ooze! We’ve all seen how many times on Masterchef the Chocolate Fondant has gone epically wrong! Star of the show is of course @Black Milk Pistachio Cream 💚 #pistacholavacake #pistachofondant #chocolatelavacake #chocolatefondant ♬ Stories 2 - Danilo Stankovic
Recipe Note
Your Guide to Perfect Lava Cakes: Tips & FAQs
What is the history of the lava cake?
The modern molten lava cake is a famously happy accident! Its invention is most often credited to legendary chef Jean-Georges Vongerichten, who, in 1987 in his New York City restaurant, pulled a chocolate sponge cake from the oven too early. He discovered that while the outside was perfectly cooked, the centre remained a warm, liquid "lava" of uncooked batter. It was an instant hit with customers and has since become a dessert menu icon all over the world.
What’s the secret to a perfectly molten centre?
This recipe has two secrets! First, the frozen ball of pistachio cream placed in the centre is designed to melt into a perfect liquid "lava" as the cake around it cooks. Second, bake time is everything. Even 60 seconds too long in the oven can cook the centre through. It's better to slightly under-bake than to over-bake.
How do I know when the lava cakes are done?
Look at the edges of the cake, not the middle. The cakes are ready when the edges are firm and set, but the very centre still looks soft and has a slight jiggle. That jiggle is your molten core!
Can I make these ahead of time?
Yes, you can prepare these in advance. You can make the batter and fill the prepared moulds, then cover and store them in the fridge for up to 24 hours. When you're ready for dessert, just pop them straight from the fridge into the preheated oven. You may need to add 1-2 minutes to the bake time.
How do I get the cakes out of the mould easily?
The key is to be thorough when preparing your moulds (ramekins). Grease them well with butter or a neutral oil, then lightly dust the inside with flour (or cocoa powder for a chocolate version). Tap out any excess flour. This creates a non-stick layer that helps the delicate cakes slide right out when inverted onto a plate.
Nutrition
Serving Size
100
Calories 585,
Fat
40 grams,
Carbs
48 grams,
Sugar
37 grams,
Protein
8 grams
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