Pistachio Lava Cake
Servings: 7 individual cakes
This rich Pistachio Lava Cake has a decadent, molten center just waiting to spill out! Made from scratch with real pistachios, it's the ultimate dessert!
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Equipment
- Food Processor
- 7 Ramekins
- electric mixer
Ingredients
- heaping ¾ cup pistachios without shells (salted is fine)
- 1 cup sifted all-purpose flour (sift before measuring)
- 2 Tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 3 Tablespoons butter, softened (salted butter)
- ½ cup + 3 Tablespoons granulated sugar
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- ¼ cup sour cream (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup milk (room temperature)
- powdered sugar for dusting
Instructions
- Preheat oven to 400°F.
- Grease 7 ramekins with Magic Cake Release (see notes for link to simple recipe).
- Process a heaping ¾ cup pistachios in a food processor on high for about 30 seconds until nuts become coarse crumbs. Be sure not to overprocess, or you may end up with pistachio butter.
- In a medium bowl, whisk to combine sifted flour, cornstarch, baking powder, baking soda and salt. Measure out ¾ cups pistachio crumbs and whisk into flour mixture.
- With an electric mixer, cream butter and sugar on medium-high for 3 minutes. Add egg and egg yolk. Mix on medium-high an additional 2 minutes. Add vanilla extract, almond extract and sour cream. Mix on low until well incorportated.
- Add flour mixture to wet ingredients and mix on low speed until fully incorporated.
- With mixer set to low speed, drizzle in milk until fully mixed in.
- Place ramekins on a baking sheet. Bake at 400°F for 10-14 minutes, but begin checking them at 8 minutes to avoid overbaking Cakes are done when edges are very lightly golden, tops are dry and centers are very jiggly. They will look incredibly underbaked.
- Remove from cakes. Rest 1 minute. Loosen sides with a knife. Invert each cake onto individual plates. Dust tops with powdered sugar.
- Serve immediately.
Notes
- Magic Cake Release Recipe
- Before beginning, measure out the ingredients that need to be room temperature and set them aside while you start with the rest of the recipe (butter, sour cream, egg, egg yolk and milk).
- Buying pre-shelled pistachios makes this recipe much easier!
- If you happen to have cake flour, you can swap that out for the all-purpose flour and cornstarch. Sift the flour and then measure out 1 cup + 2 Tablespoons.
- Want to make this recipe in advance? Prepare the batter and add to greased ramekins. Refrigerate up to 2-3 days. Place cold ramekins into preheated oven and bake about 2 minutes more than normal. Cakes are done when the edges are lightly brown, tops are dry but still very jiggly.
- If you flip out a cake and decide that it's not baked enough, return the remaining cakes to the oven for 1 additional minute.