Description

There’s something magical about breaking into a warm lava cake and watching the center flow. It feels fancy, dramatic, and restaurant-level — but it’s actually one of the most reliable impressive desserts you can make at home. This version adds finely ground pistachios and a creamy white-chocolate center for a nutty, elegant twist. If you can whisk and fold, you can make this. Let’s do it step by step.

Ingredients

Scale

½ cup (115 g) unsalted butter
4 oz (115 g) dark chocolate, finely chopped
2 large eggs
2 large egg yolks
⅓ cup (65 g) granulated sugar
¼ cup finely ground pistachios (unsalted)
¼ cup (30 g) all-purpose flour
¼ tsp salt
4 tsp white chocolate spread or small white chocolate pieces
Butter + cocoa powder (for greasing ramekins)

For topping (optional):

Powdered sugar
Chopped pistachios
Vanilla ice cream or whipped cream

Instructions

1️⃣ Prep

Heat oven to 425°F / 220°C.
Generously butter 4 small ramekins and dust with cocoa powder (or flour). Tap out excess.

2️⃣ Melt Chocolate & Butter

Melt butter and dark chocolate together in a bowl over gentle heat or in short microwave bursts.
Stir until smooth. Cool 3–4 minutes.

3️⃣ Whisk Eggs & Sugar

In another bowl, whisk eggs, yolks, and sugar for about 2–3 minutes until pale and slightly thick.

4️⃣ Combine

Gently fold melted chocolate into egg mixture.
Add flour, salt, and ground pistachios.
Fold just until combined — don’t overmix.

5️⃣ Fill & Add Center

Spoon batter halfway into each ramekin.
Place 1 tsp white chocolate spread (or a chocolate piece) in the center.
Cover with remaining batter.

6️⃣ Bake

Place ramekins on a tray.
Bake 10–12 minutes.

You want: set edges + soft, slightly jiggly centers.

7️⃣ Unmold

Rest 1 minute.
Run a knife around edges, flip onto plates, lift ramekin.

8️⃣ Finish

Dust with powdered sugar and sprinkle pistachios.
Serve immediately.

Notes

Use real chocolate bars, not chips — they melt smoother.
Slight jiggle in the center = lava success.
Overbaked = chocolate cake, not lava cake. Check early.
Room-temperature eggs whip better and give lighter texture.
You can refrigerate filled ramekins up to 24 hours — add 1–2 minutes to bake time.