Chocolate Lava Cakes with Pistachio Cream

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 2 ounces bittersweet chocolate coarsely chopped
• 1 cup dry-roasted pistachios shelled
• 5 large egg whites 
• 2 large eggs 
• 1 cup milk 2% reduced-fat
• 1 Dash salt 
• 1.8 cups sugar divided
• 0.3 cup cocoa unsweetened
• 0.5 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• sieve
• double boiler
• muffin liners

Directions

1. Place pistachios in a food processor; process until a crumbly paste forms (about 3 1/2 minutes), scraping sides of bowl once.
2. 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.
3. Add chocolate; cook over simmering water until chocolate melts and sugar dissolves (about 3 minutes).
4. 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.
5. Place remaining 1/4 cup pistachio butter and 1/2 cup sugar in food processor; pulse 4 times or until combined.
6. 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.
7. Remove from heat; pour into a bowl. Cover and chill.
8. Preheat oven to 45
9. Bake cakes at 450 for 9 minutes or until almost set (centers will not be firm).
10. Let cool in pan 5 minutes. Invert each cake onto a dessert plate; drizzle with sauce.
11. Garnish with powdered sugar, if desired.