Ingredients
Scale
- 100g dark chocolate (70% cocoa)
- 50g butter
- 2 large eggs
- 40g granulated sugar
- 25g all-purpose flour
- 40g finely ground pistachios
- 1 tsp vanilla extract
- A pinch of salt
- Extra butter and flour for greasing ramekins
Instructions
- Preheat oven to 200°C (390°F). Grease four small ramekins with butter and dust with flour.
- Melt dark chocolate and butter over a double boiler until smooth. Set aside to cool slightly.
- In a separate bowl, whisk eggs and sugar for 2–3 minutes until pale and frothy.
- Slowly fold melted chocolate mixture into the eggs and sugar, then add vanilla extract.
- Sift flour and salt into the mixture, fold in ground pistachios gently. Avoid overmixing.
- Divide batter evenly into ramekins, filling three-quarters full. Optionally, place a small piece of chocolate in the center for extra molten effect.
- Bake for 10–12 minutes until edges are firm and centers are slightly soft.
- Let cakes rest for 1 minute, then run a knife around edges and invert onto dessert plates. Serve immediately.
Notes
For a dairy-free version, use plant-based butter and dairy-free chocolate.
You can prepare batter ahead and refrigerate for up to 24 hours.
Top with ice cream, whipped cream, or powdered sugar for added presentation.
Adjust baking time slightly for muffin tins or larger servings.
- Prep Time: 15
- Cook Time: 12