Chocolate Lava Cakes With Pistachio Cream |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A flourless chocolate mini cake with a gooey chocolaty center. This concoction is topped of with pistachio butter. This is a Cooking Light recipe and the cake itself has only 7.7 grams of fat! The cakes need to chill for 2 hours before baking. Ingredients:
1 cup shelled dry roasted pistachios |
1 3/4 cups sugar (divided) |
1/4 cup unsweetened cocoa |
2 large eggs |
5 large egg whites |
2 ounces bittersweet chocolate (coarsely chopped) |
1/2 teaspoon baking powder |
1/2 teaspoon vanilla extract |
1 cup reduced-fat milk |
1/8 teaspoon salt |
confectioners' sugar (optional) |
cooking spray |
Directions:
1. Chocolate Lava Cakes: Spray 12 muffin cups with cooking spray.
2. Place pistachios in a food processor and process until a crumbly paste forms.
3. This will create pistachio butter.
4. Combine 1/4 cup of pistachio butter,1 1/4 cup sugar (you'll have 1/2 cup left over),cocoa, eggs, egg whites and place in a double boiler or heavy sauce pan.
5. Stir well with a whisk and add bittersweet chocolate.
6. Cook over low heat or simmering water until chocolate melts and sugar dissolves 3 minutes.
7. Remove from heat and add baking powder and vanilla.
8. Stir with a whisk until smooth.
9. Spoon batter into muffin cups and chill for 2 hours.
10. Pistachio Butter: Prepare pistachio butter while cakes are chilling.
11. Place remaining 1/4 cup of pistachio butter and 1/2 cup sugar in a food processor.
12. Pulse 3-4 times.
13. Add milk and salt and process until smooth.
14. Strain solids out of mixture into a small sauce pan.
15. Bring to a boil, then reduce heat and simmer for 4 minutes.
16. Chill pistachio butter while cooking lava cakes.
17. Preheat oven to 450°F.
18. Bake cakes for 9 minutes or until almost set.
19. Centers will be gooey.
20. Let cool for 5 minutes.
21. Invert cake on a dessert plate and spoon pistachio butter over cake.
22. May top with powdered sugar.
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