Chocolate Lava Cakes With Pistachio Cream - cooking recipe

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

Preparation

Chocolate Lava Cakes: Spray 12 muffin cups with cooking spray.
Place pistachios in a food processor and process until a crumbly paste forms.
This will create pistachio butter.
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.
Stir well with a whisk and add bittersweet chocolate.
Cook over low heat or simmering water until chocolate melts and sugar dissolves@ 3 minutes.
Remove from heat and add baking powder and vanilla.
Stir with a whisk until smooth.
Spoon batter into muffin cups and chill for 2 hours.
Pistachio Butter: Prepare pistachio butter while cakes are chilling.
Place remaining 1/4 cup of pistachio butter and 1/2 cup sugar in a food processor.
Pulse 3-4 times.
Add milk and salt and process until smooth.
Strain solids out of mixture into a small sauce pan.
Bring to a boil, then reduce heat and simmer for@ 4 minutes.
Chill pistachio butter while cooking lava cakes.
Preheat oven to 450\u00b0F.
Bake cakes for 9 minutes or until almost set.
Centers will be gooey.
Let cool for 5 minutes.
Invert cake on a dessert plate and spoon pistachio butter over cake.
May top with powdered sugar.