Ingredients
Scale
- 4 ounces bittersweet chocolate, finely chopped
- 4 ounces unsalted butter, cut into cubes
- 2 large eggs
- 2 large egg yolks
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup shelled pistachios, finely chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Preheat oven to 425°F (220°C). Grease and flour four 6-ounce ramekins. Set aside.
- Step 2: Melt the chocolate and butter together in a double boiler or in a microwave in 30-second intervals, stirring 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 thick. Whisk in the cooled chocolate mixture until combined. Gently fold in the cocoa powder, chopped pistachios, vanilla extract, and salt until just combined. Do not overmix.
- Step 4: Divide the batter evenly among the prepared ramekins.
- Step 5: Bake for 12-15 minutes, or until the edges are set but the center is still slightly soft. Let cool for a few minutes before inverting onto plates.
- Step 6: Serve immediately with a scoop of vanilla ice cream or whipped cream.
Notes
- Store leftover lava cakes, well-covered, in the refrigerator for up to 2 days and reheat gently in the microwave for a warm, gooey treat.
- For perfectly reheated cakes, microwave for 15-20 seconds at a time, checking frequently to prevent overcooking and maintain that molten center.
- Elevate your lava cakes by dusting them with a light sprinkle of powdered sugar and a few extra chopped pistachios before serving.
- To prevent your cakes from becoming too dry, ensure the chocolate mixture has cooled slightly before adding the eggs; this will prevent the eggs from scrambling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American