Ingredients
Scale
- 1 cup bittersweet chocolate, chopped
- ½ cup unsalted butter
- ½ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup all-purpose flour
- ⅓ cup pistachios, finely chopped
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 425°F (220°C) and generously grease four ramekins with unsalted butter.
- Melt the bittersweet chocolate and butter in a microwave-safe bowl until smooth.
- In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and frothy.
- Combine the melted chocolate mixture with the egg mixture, stirring well.
- Gently fold in the flour, finely chopped pistachios, and vanilla extract until just combined.
- Pour the batter evenly into the greased ramekins, filling them about three-quarters full.
- Bake for 12–14 minutes until edges are firm but centers remain soft.
- Let cool for one minute before inverting onto plates and dusting with powdered sugar.
Notes
- Ensure high-quality chocolate for optimal flavor.
- For variations, consider using hazelnuts or almonds instead of pistachios.
- Serve with a scoop of ice cream or a sprinkle of sea salt for added flavor.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 370
- Sugar: 25g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg