Remove the pistachios from their shells and tip onto a chopping board. Finely chop the nuts and move to a small bowl.

Rub the 25g of butter between six dariole moulds, generously greasing the interior of each thoroughly. Tip the chopped nuts into one of the moulds and, over the next mould, roll the nuts around the interior so they stick to the butter and the excess falls into the next mould. Repeat until all the moulds are lined with pistachios.

Add the remaining 150g of butter to a heatproof bowl. Chop the chocolate and add to the bowl with the butter. Set over a pan of barely simmering water and allow it to melt and come together.

Crack the eggs into a large bowl and add the egg yolks. Add both sugars and best with an electric whisk (or by hand) until you have a thick, ribbony, light mixture. Sift in the flour and fold to combine. Add the chocolate and fold everything together.

Fill the prepared moulds two thirds to three quarters full, you should use all of the mix, and pop into the fridge to chill for at least 45 mins.

Preheat the oven to 200°C. Bake the lava cakes for 11-12 mins in the preheated oven.

Once cooked, allow to stand for 2-3 mins before running a knife around the edge and turning out onto plates. Serve with a handful of crushed raspberries and a scoop of raspberry ripple ice cream. Get stuck in.