Step 1: Prepare the Ramekins

1. Preheat your oven to 200°C (392°F).
2. Grease four 6-ounce ramekins with butter and lightly dust with flour to prevent sticking. Shake out excess flour and set aside.

Step 2: Melt the Chocolate & Butter

3. In a microwave-safe bowl, melt the white chocolate and butter together in 15-second intervals, stirring between each until smooth. Let it cool slightly.

Step 3: Whisk the Eggs & Sugar

4. In a separate large bowl, whisk together the eggs, egg yolks, and sugar until the mixture becomes pale and fluffy (about 2 minutes).

Step 4: Incorporate the Pistachio Paste

5. Add the pistachio paste and vanilla extract into the egg mixture, stirring until fully combined.

Step 5: Combine Everything

6. Gradually pour the melted chocolate and butter mixture into the batter, stirring continuously to prevent scrambling the eggs.
7. Gently fold in the sifted flour and salt, mixing until just combined. Avoid overmixing.

Step 6: Fill & Bake

8. Evenly divide the batter among the prepared ramekins, filling them about ¾ full.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the center is still slightly jiggly.

Step 7: Rest & Serve

10. Remove from the oven and let the cakes rest for 1-2 minutes before carefully inverting them onto serving plates.
11. Garnish with powdered sugar, crushed pistachios, fresh berries, or a drizzle of melted chocolate for an elegant finish.