Description
Indulge in a dramatic dessert of warm chocolate cakes featuring a molten center of pistachio cream for a delightful and visually stunning experience.
Ingredients
Scale
- 1/2 cup white chocolate chips
- 1/4 cup pistachio paste
- 1 tablespoon heavy cream
- Pinch of salt (for pistachio filling)
- 1/2 cup unsalted butter (113 g)
- 4 ounces dark chocolate (60–70%), chopped (113 g)
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar (approx. 67 g)
- 1/8 teaspoon salt (for batter)
- 2 tablespoons all-purpose flour (approx. 16 g)
Instructions
- In a small heatproof bowl, combine the white chocolate chips and heavy cream. Melt in the microwave in 20-second bursts or over a double boiler and stir in the pistachio paste and pinch of salt. Spoon the mixture into a small mold and freeze for at least 1 hour.
- Preheat the oven to 425°F (220°C) and grease four 6-ounce ramekins with butter, dusting with cocoa powder.
- Melt the unsalted butter and chopped dark chocolate over low heat until smooth, then let cool slightly.
- In a medium bowl, whisk together the eggs, egg yolks, granulated sugar, and salt until pale and slightly thickened.
- Whisk the melted chocolate-butter mixture into the egg mixture until combined, then gently fold in the all-purpose flour.
- Spoon a thin layer of batter into the bottom of each ramekin, place a frozen pistachio disc in the center, and cover with the remaining batter.
- Bake for 11 to 13 minutes until the edges are set, then let rest for 1–2 minutes before inverting onto plates. Serve immediately.
Notes
Do not overbake to maintain the molten center. For deeper pistachio flavor, consider adding chopped pistachios to the filling.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 714
- Sugar: 40g
- Sodium: 300mg
- Fat: 51g
- Saturated Fat: 30g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg