A delicious molten lava cake with a pistachio center, featuring an intense and super-pistachio flavor!
Today we're looking at a very easy recipe to make fantastic pistachio molten lava cakes at home. A delicious variation of the famous chocolate molten lava cake, also known as a flan or soft-centered cake.
INGREDIENTS (for 5 ramekins):
- 100 g of pure pistachio paste (find it here)
- 20 g of pistachio flour
- 40 g of milk
- 80 g of butter
- 3 small eggs (or 2 large ones)
- 90 g of sugar
- 50 g of all-purpose flour
- Garnish: powdered sugar, pistachio cream, chopped pistachios
* As an alternative to pure paste, you can use pistachio flour, which you can either buy ready-made or prepare at home by grinding pistachios as finely as possible. It doesn't have the exact same flavor and color profile as the pure paste, but the result is still excellent.
PISTACCHISSIMO TIP:
There are many recipes online that use pistachio cream (often improperly called "pistachio Nutella") instead of pure paste, but I don't approve!
Every cream has different ingredients and therefore adds surprise ingredients to the recipe (sugar, milk, etc.), risking an imbalance. Furthermore, a cream typically contains between 30% and 40% pistachio, while pure paste and flour are 100% pistachio.
PREPARATION:
- In a small saucepan, melt the butter in the milk
- In a bowl, whisk the eggs and sugar until fluffy (easier with an electric mixer)
- Add the flour, pistachio, and the butter-milk mixture, alternating little by little
BAKING:
- Pour into greased ramekins
- Bake at 200°C (fan or static, obviously preheated)
- Bake for 10/12 minutes
⚠️ IMPORTANT: Monitor the baking carefully because it depends a lot on your oven and the size of the ramekins!! They are ready as soon as the surface starts to brown. As a trick, I suggest tapping the side of the ramekin every 2 minutes to check if the center of the surface is still wobbly. As soon as it appears set, take them out, because if you keep them in the oven any longer, the center will start to solidify.
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Once ready, just invert the ramekin and garnish as you like. For example, I used powdered sugar, pistachio cream, and chopped pistachios.
The raw batter can also be stored in the fridge or freezer ❄️
Happy snacking everyone!
