Chocolate Lava Cakes With Pistachio Cream

“A flourless chocolate mini cake with a gooey chocolaty center. This concoction is topped of with pistachio butter. This is a Cooking Light recipe and the cake itself has only 7.7 grams of fat! The cakes need to chill for 2 hours before baking.”
12 lava cakes

Ingredients Nutrition


  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 450°F.
  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a