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Pistachio Lava Cake

Pistachio Lava Cake

Indulge in the divine fusion of flavors with chef Luca Manfè recipe: Pistachio Lava Cake! Picture a moist cake exterior yielding to a creamy pistachio center, perfectly balanced with a crunch of roasted pistachios. This dessert elevates the classic lava cake to a new level of sophistication. 


Difficulty: Easy

Time of Preparation: 10 minutes

Time of Cooking: 25 minutes

Doses for: 1/2 people


75g Pistachio cream

60g white chocolate

60g butter

2 eggs

25 sugar

50g flour

A pinch of salt

Powdered sugar and crushed pistachio for garnish


1.Preheat your oven to 365°F.

2.Grease with butter 2 x 6-ounce ramekins

3.Add butter, white chocolate and pistacchio cream in a heatproof bowl and melt in a double boiler over low heat.

4.In a stand mixer, combine the eggs and sugar until light and frothy.

5.Add the pistacchio mixture to the egg and sugar mixture. Mix until smooth.

6.Gradually fold in the flour and salt, mixing just until the batter is smooth.

7.Divide the batter evenly among the prepared ramekins.

8.Bake the lava cakes in the preheated oven for about 16/18 minutes. The edges should be set, but the center should still be a bit jiggly.

9.Let the cakes cool in the ramekins for about 2-3 minutes.

10.Run a knife around the edges of the cakes to loosen them. Carefully invert the cakes onto serving plates.

11.Dust with powdered sugar and top with crushed pistachios for extra flavor and crunch.





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