Bittersweet: Molten Lava Cakes with Pistachios & Sea Salt
Rich, gooey molten lava cakes with a bittersweet chocolate center and salty pistachio crunch — ready in under 30 minutes and baked to perfection in your oven or pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 6 ounces Bittersweet chocolate chopped real small
- ½ cup Unsalted butter for that creamy melt
- 2 Whole eggs fresh from the fridge
- 2 Egg yolks for extra richness
- ¼ cup Granulated sugar for a touch of sweetness
- 2 tablespoons All-purpose flour to give it just enough structure
- ¼ cup Pistachios finely chopped, for a salty, nutty bite
- ¼ teaspoon Flaky sea salt plus some more for sprinkles on top
- Butter and cocoa powder for greasing ramekins so cakes slide out
Instructions
Instructions
- Butter four 6-ounce ramekins and dust them with cocoa powder. Tap out the extra.
- Melt the bittersweet chocolate and butter together in a microwave-safe bowl, stirring every 30 seconds until smooth. Let cool slightly.
- In another bowl, whisk whole eggs, egg yolks, and sugar until pale and thick.
- Gently fold the chocolate mixture into the egg mixture.
- Fold in flour, chopped pistachios, and sea salt just until combined.
- Divide batter evenly into ramekins and place on a baking sheet.
- Bake at 425°F for 12–14 minutes until edges set and centers jiggle softly.
- Let cool 1 minute. Run knife around edges and invert cakes onto plates.
- Sprinkle with more sea salt and pistachios if desired. Serve warm!
Notes
If using a pressure cooker: cook cakes for 9–11 min on high pressure with natural release for 5 min.