Pistachio Lava White Chocolate (Print Version)
# Ingredients:
→ For greasing the molds
01 -
Butter, for greasing
02 -
Flour, for dusting
→ For the cakes
03 -
80 g pistachio paste
04 -
80 g white chocolate
05 -
75 g unsalted butter
06 -
2 large eggs or 2 medium eggs plus 1 additional egg yolk
07 -
36 g granulated sugar
08 -
22 g all-purpose flour
09 -
Pinch of salt
10 -
Chopped pistachios, for garnish
11 -
Powdered sugar, for dusting
# Instructions:
01 -
Preheat oven to 180°C. Butter 6 oz (180 ml) molds or ramekins, dust with flour, and chill in the refrigerator for 10 minutes.
02 -
Combine white chocolate, unsalted butter, and pistachio paste in a heatproof bowl. Set over a double boiler with simmering water and heat gently, stirring until fully melted and smooth. Remove from heat and allow to cool slightly.
03 -
In a separate bowl, whisk the eggs, granulated sugar, and salt until light, pale, and thick. Sift in flour and whisk just until incorporated.
04 -
Gradually pour the cooled chocolate-pistachio mixture into the egg mixture, stirring until thoroughly combined.
05 -
Pour the batter evenly into the prepared molds.
06 -
Bake in the preheated oven for 8 to 12 minutes, until the edges are set but the centers remain soft. Let stand for 1 minute, invert onto serving plates while warm, dust with powdered sugar, and sprinkle with chopped pistachios.
# Notes:
01 -
Ensure the batter is not overmixed after combining to maintain a tender crumb and soft center.