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.
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°F.
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.