You really have to try this recipe if you like chocolate lava cakes. The biggest advantage here is that these are made with pistachios. This means, that there is no evil all purpose white flour in there! I can say that if you make these, you will not be disappointed.
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 2% reduced-fat milk $
Dash of salt
Powdered sugar (optional)
Place pistachios in a food processor; process until a crumbly paste forms (about 3 1/2 minutes), scraping sides of bowl once.
Place 1/4 cup pistachio butter, 1 1/4 cups sugar, cocoa, eggs, and egg whites in top of a double boiler; stir well with a whisk. 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. Chill 2 hours.
Place remaining 1/4 cup pistachio butter and 1/2 cup sugar in food processor; pulse 4 times or until combined. Add milk and salt; process until smooth. Strain mixture through a sieve into a small saucepan; discard solids. Bring to a boil. Reduce heat; simmer 4 minutes or until thick. Remove from heat; pour into a bowl. Cover and chill.
Preheat oven to 450°.
Bake cakes at 450° for 9 minutes or until almost set (centers will not be firm). Let cool in pan 5 minutes. Invert each cake onto a dessert plate; drizzle with sauce. Garnish with powdered sugar, if desired.