The “Original Pistachio” Lava Cake
9 à 11 min
10 min
19 à 21 min
Ingredients
Serves 2 individual cakes
80g Menguy’s roasted pistachios (preferably unsalted)
30g all-purpose flour (regular T55 flour, or spelt flour for a subtle nutty note)
1 egg
2 heaping tbsp skyr
2 tbsp maple syrup
Signature touch: A pinch of fleur de sel (to elevate the roasted nut flavor)
Method
Grind 60g of pistachios into a very fine meal/powder. Coarsely chop the remaining 20g with a knife.
In a mixing bowl, vigorously whisk the egg and maple syrup until pale and frothy. Add the skyr, finely ground pistachios, and fleur de sel. Mix thoroughly.
Sift the flour over the mixture. Gently fold with a spatula just until incorporated—avoid overworking the batter, which would keep it from achieving that soft, melting texture. Fold in the coarsely chopped pistachios.
Pour into two pre-greased ramekins. Bake in a preheated oven at 180°C (350°F) for 9 to 11 minutes.
Chef’s cue: For a molten center, make sure the top is just barely set.
Généré par IA 
