Pistachio Molten Lava Cake by @federicofusca

33 min

8 servings

🌰

150 g

Pistachio spread

🍫

120 g

White chocolate

🧈

130 g

Butter

🥚

4 large eggs

Eggs

🍬

50 g

Sugar

🌾

100 g

Flour

🍬

10 g

Powdered sugar

🌰

40 g

Pistachio granola

  1. Preheat
    • butter

    Preheat the oven to 180°C / 350°F. Lightly butter 8 ramekins using a small amount of the butter.

  2. Coat
    • pistachio granola

    Coat the buttered ramekins with the pistachio granola, covering the bases and sides for a crunchy exterior.

  3. Combine
    • white chocolate
    • butter
    • pistachio spread

    Combine 120 g white chocolate, 125 g butter, and 150 g pistachio spread in a microwave-safe mixing bowl.

  4. Microwave
    • white chocolate
    • butter
    • pistachio spread

    Microwave the chocolate mixture in 20-second intervals, stirring between intervals until smooth and fully melted.

  5. Whisk
    • egg
    • granulated sugar

    Whisk 4 eggs with 50 g granulated sugar in a clean mixing bowl until pale and foamy.

  6. Add
    • wheat flour
    • Eggs

    Add 100 g wheat flour to the egg mixture. Whisk just until the flour is fully incorporated.

  7. Pour
    • pistachio spread
    • white chocolate
    • butter

    Pour the melted pistachio-chocolate mixture into the egg batter. Fold until the batter is smooth and uniformly green.

  8. Divide
    • pistachio spread
    • white chocolate
    • butter

    Divide the batter evenly among the 8 prepared ramekins, filling each about three-quarters full.

  9. Bake

    Bake the cakes at 180°C / 350°F for 12 to 13 minutes, until the edges are set but the centers remain soft.

  10. Rest

    Rest the cakes for 1 minute, then invert each ramekin onto a serving plate while still warm.

  11. Dust
    • powdered sugar
    • Pistachio spread

    Dust the warm lava cakes with powdered sugar and serve immediately so the pistachio center stays molten.

Pistachio Molten Lava Cake by @federicofusca

33 min

8 servings

🌰

150 g

Pistachio spread

🍫

120 g

White chocolate

🧈

130 g

Butter

🥚

4 large eggs

Eggs

🍬

50 g

Sugar

🌾

100 g

Flour

🍬

10 g

Powdered sugar

🌰

40 g

Pistachio granola

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C / 350°F. Lightly butter 8 ramekins using a small amount of the butter.

    🧈butter
    🍳ramekin
    🖌️pastry brush

  2. Step 2/11

    Coat the buttered ramekins with the pistachio granola, covering the bases and sides for a crunchy exterior.

    🌰pistachio granola
    🍳ramekin

  3. Step 3/11

    Combine 120 g white chocolate, 125 g butter, and 150 g pistachio spread in a microwave-safe mixing bowl.

    🍫white chocolate
    🧈butter
    🌰pistachio spread
    🥣mixing bowl
    ⚖️kitchen scale

  4. Step 4/11

    Microwave the chocolate mixture in 20-second intervals, stirring between intervals until smooth and fully melted.

    🍫white chocolate
    🧈butter
    🌰pistachio spread
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/11

    Whisk 4 eggs with 50 g granulated sugar in a clean mixing bowl until pale and foamy.

    🥚egg
    🍬granulated sugar
    🥣mixing bowl
    🥄whisk

  6. Step 6/11

    Add 100 g wheat flour to the egg mixture. Whisk just until the flour is fully incorporated.

    🌾wheat flour
    🥣mixing bowl
    🥄whisk

  7. Step 7/11

    Pour the melted pistachio-chocolate mixture into the egg batter. Fold until the batter is smooth and uniformly green.

    🌰pistachio spread
    🍫white chocolate
    🧈butter
    🥚egg
    🍬granulated sugar
    🌾wheat flour
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/11

    Divide the batter evenly among the 8 prepared ramekins, filling each about three-quarters full.

    🌰pistachio spread
    🍫white chocolate
    🧈butter
    🥚egg
    🍬granulated sugar
    🌾wheat flour
    🍳ramekin
    🥄rubber spatula

  9. Step 9/11

    Bake the cakes at 180°C / 350°F for 12 to 13 minutes, until the edges are set but the centers remain soft.

    🍳ramekin

  10. Step 10/11

    Rest the cakes for 1 minute, then invert each ramekin onto a serving plate while still warm.

    🍳ramekin
    ✨wire rack

  11. Step 11/11

    Dust the warm lava cakes with powdered sugar and serve immediately so the pistachio center stays molten.

    🍬powdered sugar
    🧺sieve

Composition

Ingredients

Types

Nut, Spread, Confectionery, Dairy, Fat, Egg, Sweetener, Topping

Ingredients

Pistachio spread, White chocolate, Butter, Eggs, Sugar, Flour, Powdered sugar, Pistachio granola

Notes

Flour (flour or corn starch, or cornstarch), Powdered sugar (to taste, for dusting), Pistachio granola (for coating the base of the molds)

Allergens

Tree nuts, Milk, Soy, Egg, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

445 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 42g, Sugars: 32g, Fat: 28g, Saturated fat: 15g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 105mg, Iron: 1.5mg, Potassium: 210mg, Sodium: 95mg

Vitamins

Vitamin A: 260mcg, Vitamin D: 1.2mcg, Vitamin E: 1.1mg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

13 minutes

Overall

33 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, kitchen scale, ramekin, pastry brush, sieve, wire rack

Appliances

Microwave, Stand mixer, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Dinner party, Holiday, Valentine's Day, Celebration

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Molten, Creamy, Soft, Fluffy, Crunchy

Flavors

Pistachio, Sweet, Buttery, Milky, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Serve warm for the best molten center), fridge : 2 days (Store in an airtight container,Reheat at 180°C / 350°F for 5 to 7 minutes), freezer : 30 days (Freeze unbaked filled ramekins tightly wrapped,Bake from frozen and add 3 to 5 minutes)