Chocolate Lava Cakes with Pistachio Cream
These were absolutely the hit of my Thanksgiving menu this year. The sauce would be good on many many things; I took great pleasure in licking the spoon when no one was looking.
1 c shelled dry-roasted pistachios
1 3/4 c sugar, divided
1/4 c unsweetened cocoa
2 large eggs
5 large egg whites
2 ozs bittersweet chocolate, coarsely chopped
1/2 tsp baking powder
1/2 tsp vanilla extract
1 c milk
Dash of salt
Place pistachios in a food processor; process until a crumbly paste forms (about 3 1/2 minutes), scraping sides of bowl as needed.
Place half of pistachio butter in a metal bowl with 1 1/4 cups sugar, cocoa, eggs, and egg whites. Stir well (I used beaters). 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 and sugar. Chill a minimum of 2 hours. (I chilled them for 10 and they baked fine.)
Place remaining half of pistachio butter with 1/2 cup sugar in food processor; pulse until combined. Add milk and salt; process until smooth. Strain mixture through a sieve into a small saucepan. (Solids can be eaten on toast - YUM.) Bring to a boil, then reduce heat and simmer 4 minutes or until thick. Pour into a bowl, cover and chill.
Preheat oven to 450°. Bake cakes 8-9 minutes or until almost set (centers will not be firm). Let cool in pan 5 minutes. Invert cakes onto a cutting board, then place each on a dessert plate. Drizzle with sauce.