Chocolate Lava Cakes With Pistachio Cream Recipes

CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
• Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
• Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

THE BEST CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
• Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
• Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
• With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
• Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
• Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

CHOCOLATE LAVA CAKES WITH PISTACHIO CREAM

Steps:

• Chocolate Lava Cakes: Spray 12 muffin cups with cooking spray.
• Place pistachios in a food processor and process until a crumbly paste forms.
• This will create pistachio butter.
• 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.
• Stir well with a whisk and add bittersweet chocolate.
• Cook over low heat or simmering water until chocolate melts and sugar dissolves@ 3 minutes.
• Remove from heat and add baking powder and vanilla.
• Stir with a whisk until smooth.
• Spoon batter into muffin cups and chill for 2 hours.
• Pistachio Butter: Prepare pistachio butter while cakes are chilling.
• Place remaining 1/4 cup of pistachio butter and 1/2 cup sugar in a food processor.
• Pulse 3-4 times.
• Add milk and salt and process until smooth.
• Strain solids out of mixture into a small sauce pan.
• Bring to a boil, then reduce heat and simmer for@ 4 minutes.
• Chill pistachio butter while cooking lava cakes.
• Preheat oven to 450°F.
• Bake cakes for 9 minutes or until almost set.
• Centers will be gooey.
• Let cool for 5 minutes.
• Invert cake on a dessert plate and spoon pistachio butter over cake.
• May top with powdered sugar.

LAVA CHOCOLATE CAKES

Steps:

• Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside., In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. , Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft., Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.