Ingredients
Scale
- Dark chocolate (70% cacao) 4 ounces
- Unsalted butter 4 ounces (1 stick), cut into pieces
- Eggs 2 large
- Egg yolks 2 large
- Granulated sugar 1/4 cup
- All-purpose flour 2 tablespoons
- Pistachio paste 2 tablespoons
- Pinch of salt
Instructions
- Step 1: Preheat oven to 425°F (220°C). Grease and flour two 6-ounce ramekins. Alternatively, grease ramekins and dust with cocoa powder for a richer chocolate flavor.
- Step 2: In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
- Step 3: In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened.
- Step 4: Gently fold the melted chocolate mixture into the egg mixture until just combined. Be careful not to overmix.
- Step 5: Stir in the pistachio paste, flour, and salt until just combined.
- Step 6: Divide the batter evenly between the prepared ramekins. Bake for 12-15 minutes, or until the edges are set but the center is still soft. Let cool for a minute before inverting onto plates. Serve immediately.
Notes
- Store any unbaked batter in the ramekins in the refrigerator for up to 2 days, adding a minute or two to the baking time.
- For a warm, gooey center the next day, microwave individual cakes for 15-20 seconds, watching carefully to avoid overcooking.
- Dust with powdered sugar and garnish with chopped pistachios and a scoop of vanilla ice cream for an elegant presentation.
- Don't overbake—the cakes are ready when the edges are set but the center still jiggles slightly when gently nudged.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American