Ingredients (makes 3-4 lava cakes):
- 100g white chocolate
- 80g unsalted butter
- 2 whole eggs
- 2 egg yolks
- 60g sugar
- 30g plain flour
- 1 tsp vanilla essence
- 1 tbsp Pistachio Papi spread (for the batter)
- 1 frozen ball of Pistachio Papi spread (approx. ½ tbsp per cake)
- 2 tbsp crushed pistachios (for batter)
- Extra crushed pistachios (for topping)
- Ice cream (for serving)
Instructions
Step 1
Freeze your pistachio spread in advance. Scoop small balls (about ½ tbsp each) of Pistachio Papi spread onto a lined tray and freeze until solid—about 1 hour. This helps create a molten center during baking.
Step 2
Preheat oven to 200°C (392°F). Grease and flour your ramekins or muffin moulds.
Step 3
In a heatproof bowl, melt the white chocolate, butter, and 1 tbsp Pistachio Papi spread over a double boiler or in the microwave (20-sec bursts). Stir until smooth and glossy, then let it cool slightly.
Step 4
In a separate bowl, whisk together eggs, egg yolks, and sugar until pale and slightly fluffy (2–3 minutes).
Step 5
Gently mix the melted chocolate mixture into the eggs. Add vanilla essence, then fold in the flour and 2 tbsp crushed pistachios. Mix until just combined.
Step 6
Spoon half the batter into each ramekin. Add a frozen pistachio ball in the center. Cover with remaining batter until ¾ full. Bake for 9–11 minutes, until the edges are set but the centers are still soft.
Step 7
Let it rest for 1 minute, then invert onto plates. Top with ice cream and a sprinkle of crushed pistachios.
