Chocolate Lava Cakes With Pistachio Cream Recipe

Name: Chocolate Lava Cakes With Pistachio Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shelled dry-roasted pistachios; 1 3/4 cups sugar, divided; 1/4 cup unsweetened cocoa; 2 large eggs; 5 large egg whites; 2 ounces bittersweet chocolate, coarsely chopped; 1/2 teaspoon baking powder; 1/2 teaspoon vanilla extract; Cooking spray; 1 cup 2% reduced-fat milk; Dash of salt; Powdered sugar (optional)

Servings: persons

1 cup shelled dry-roasted pistachios
1 3/4 cups sugar, divided
1/4 cup unsweetened cocoa
2 large eggs
5 large egg whites
2 ounces bittersweet chocolate, coarsely chopped
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Cooking spray
1 cup 2% reduced-fat milk
Dash of salt
Powdered sugar (optional)

1
Place pistachios in a food processor; process until a crumbly paste forms (about 3 1/2 minutes), scraping sides of bowl once.
2
Place 1/4 cup pistachio butter, 1 1/4 cups sugar, cocoa, eggs, and egg whites in top of a double boiler; stir well with a whisk. Add chocolate; cook over simmering water until chocolate melts and sugar dissolves (about 3 minutes). Remove from heat; add baking powder and vanilla. Stir with a whisk until smooth. Spoon batter into 12 muffin cups coated with cooking spray. Chill 2 hours.
3
Place remaining 1/4 cup pistachio butter and 1/2 cup sugar in food processor; pulse 4 times or until combined. Add milk and salt; process until smooth. Strain mixture through a sieve into a small saucepan; discard solids. Bring to a boil. Reduce heat; simmer 4 minutes or until thick. Remove from heat; pour into a bowl. Cover and chill.
4
Preheat oven to 450u00b0.
5
Bake cakes at 450u00b0 for 9 minutes or until almost set (centers will not be firm). Let cool in pan 5 minutes. Invert each cake onto a dessert plate; drizzle with sauce. Garnish with powdered sugar, if desired.

718

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup shelled dry-roasted pistachios, 1 3/4 cups sugar, divided, 1/4 cup unsweetened cocoa, 2 large eggs, and more.

Yes, Chocolate Lava Cakes With Pistachio Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Lava Cakes With Pistachio Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions