Ingredients
Scale
- 100g dark chocolate
- 60g unsalted butter
- 2 tablespoons finely chopped pistachios
- 2 large eggs
- 2 large egg yolks
- 50g granulated sugar
- 20g all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter and cocoa powder for greasing ramekins
Instructions
- Preheat the oven to 200°C (390°F). Butter and dust four ramekins with cocoa powder.
- Melt the dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth.
- In a separate bowl, whisk eggs, yolks, and sugar until pale and slightly thickened.
- Fold the melted chocolate mixture into the eggs gently. Add vanilla extract and salt.
- Sift flour over the mixture, fold until combined, then fold in finely chopped pistachios.
- Divide batter into ramekins, filling three-quarters full. Bake 10–12 minutes until edges are firm and centers jiggle.
- Cool 1–2 minutes, run a knife around edges, then invert onto plates.
- Garnish with extra pistachios, powdered sugar, or ice cream if desired.
Notes
Slightly underbaked cakes ensure a molten center.
Batter can be refrigerated up to 24 hours before baking.
Optional flavor variations include cinnamon, espresso, or alternative nuts.
- Prep Time: 15
- Cook Time: 12