Description
Soft and moist mini cakes infused with ground pistachios and dark chocolate chips, filled with a luscious molten chocolate center and garnished with crushed pistachios.
Ingredients
Units
Scale
- 1/2 cup unsalted butter
- 4 oz dark chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/3 cup finely ground pistachios
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (optional)
- 1/4 cup chopped pistachios (for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a mini cake or muffin pan.
- In a double boiler or microwave, melt butter and dark chocolate until smooth. Let cool slightly.
- In a bowl, whisk eggs, egg yolks, and sugar until thick and pale.
- Stir in the melted chocolate mixture, then add vanilla, ground pistachios, flour, salt, and chocolate chips (if using). Mix until just combined.
- Spoon batter into molds, filling each about 3/4 full.
- Bake for 10–12 minutes until edges are set but centers are soft.
- Let cool slightly, then unmold.
- Top with a spoonful of melted chocolate and sprinkle with chopped pistachios.
- Serve warm for a gooey center or at room temperature as soft mini cakes.
Notes
- Do not overbake to maintain the molten center.
- Can be made ahead and gently reheated before serving.
- Use high-quality dark chocolate for best flavor.
Nutrition
- Serving Size: 1 mini cake
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
