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1 cup shelled dry-roasted pistachios
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 hrs.
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°F.
Bake the cakes at 450°F 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 about 2 teaspoons sauce over each serving. Garnish with powdered sugar if desired.
Poster's Notes:
Cooking Light says: "These flourless chocolate cakes are as rich as a restaurant dessert, but they're made with a fraction of the fat and no dairy butter. When these cakes bake, the gooey filling causes the center to sink in."
Posted by Sandy Beber
Nutritional Info Per Serving: Calories232 Fat 7.7g Protein 6.1g Carb 37.2g Fiber 2g
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
Cooking spray
1 cup 2% reduced-fat milk
Dash of salt
Powdered sugar (optional)
Here's a lava cake that uses nut butter instead of flour and can be made for Passover. The only milk is in the sauce, so with a non-dairy creamer, the dessert can be made pareve.