Chocolate cakes with Pistachio Cream

By draingal

Ingredients

• 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 oz. bittersweet chocolate, coarsely chopped
• 1/2 tsp. baking powder
• 1/2 tsp. vanilla
• cooking spray
• 1 cup 2% reduced milk
• dash of salt
• powdered sugar

Preparation

Step 1

Put pistachios in a food processor and process until a crumbly past forms, approximately 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 and combine thoroughly with a whisk. Add chocolate and cook over simmering water until chocolate melts and sugar dissolves approximately 3 minutes. Remove from heat and add baking powder and vanilla. Stir with a whisk until smooth. Scoop batter into 12 muffin cups coated with cooking spray. Make sure they are well coated! 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 and continue to process until smooth. Strain mixture through a sieve into a small saucepan and discard solids.
Bring to a boil then lower heat and let simmer for approximately 4 minutes or until thick. Remove from heat and pour into a bowl. Cover and chill.
Preheat oven to 450 degrees. Place in oven and bake for 9 minutes or until almost set (centers will not be firm). Remove from heat and let cool in pan for 5 minutes. Place each cake onto a dessert plate and top with sauce. Garnish with powdered sugar.