In a heatproof bowl, melt white chocolate and heavy cream using a double boiler or microwave in 20-second intervals, stirring until smooth.

Stir in pistachio paste and a pinch of salt until fully combined and silky.

Spoon mixture into a silicone mold to form 6 equal discs. Freeze for at least 1 hour until solid. These can be made a day in advance and stored in the freezer.

Preheat oven to 425°F (220°C).

Grease six 6-ounce ramekins generously with butter and dust with cocoa powder. Place on a baking tray for easy transfer.

Melt butter and dark chocolate together in a saucepan or microwave, stirring until smooth.

In a separate bowl, whisk eggs, egg yolks, sugar, and salt for 2–3 minutes until thick and pale.

Slowly whisk in melted chocolate mixture until fully incorporated.

Gently fold in flour until just combined. Do not overmix.

Spoon about 2 tablespoons of batter into each ramekin.

Place one frozen pistachio disc in the center.

Cover with additional batter until ramekins are about three-quarters full.

Bake for 11–13 minutes until edges are firm but centers still jiggle slightly.

Let rest for 1 minute. Carefully run a knife around edges if needed, then invert onto serving plates.

Garnish with chopped pistachios and serve immediately for the perfect molten Pistachio Chocolate Lava Cakes experience.