-
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 450u00b0F.
-
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.
