Chocolate Lava Cakes with Pistachio Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These flourless chocolate cakes are as rich as a restaurant dessert, but they're made with a fraction of the fat and no dairy butter. When these cakes bake, the gooey filling causes the center to sink in. 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 |
cooking spray |
1 cup 2% reduced-fat milk |
dash of salt |
powdered sugar (optional) |
Directions:
1. Place pistachios in a food processor; process until a crumbly paste forms (about 3 1/2 minutes), scraping sides of bowl once.
2. Place 1/4 cup pistachio butter, 1 1/4 cups sugar, cocoa, eggs, and egg whites in top of a double boiler; stir well with a whisk. Add chocolate; cook over simmering water until chocolate melts and sugar dissolves (about 3 minutes). Remove from heat; add baking powder and vanilla. Stir with a whisk until smooth. Spoon batter into 12 muffin cups coated with cooking spray. Chill 2 hours.
3. Place remaining 1/4 cup pistachio butter and 1/2 cup sugar in food processor; pulse 4 times or until combined. Add milk and salt; process until smooth. Strain mixture through a sieve into a small saucepan; discard solids. Bring to a boil. Reduce heat; simmer 4 minutes or until thick. Remove from heat; pour into a bowl. Cover and chill.
4. Preheat oven to 450°.
5. Bake cakes at 450° for 9 minutes or until almost set (centers will not be firm). Let cool in pan 5 minutes. Invert each cake onto a dessert plate; drizzle with sauce. Garnish with powdered sugar, if desired.
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