Chocolate Lava Cakes With Pistachio Cream

• 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

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 450u0b0F.
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.

pistachios, sugar, unsweetened cocoa, eggs, egg whites, bittersweet chocolate, baking powder, vanilla, milk, salt, confectioners, cooking spray

Taken from www.food.com/recipe/chocolate-lava-cakes-with-pistachio-cream-56125 (may not work)