Chocolate Lava Cakes with Pistachio Cream

Nuts are expensive and labor intensive. Didn't care for the taste or texture of cake. Not worth the effort.

out of this world delicious. beautiful presentation. have been preparing and serving this for years.

Excellent flavor! The sauce is superb. My guests thought the sauce would be great on anything! Be sure and use a serious amount of no-stick spray and the sugar or they will be tough to remove. I thought the sauce had a nice pistachio green color.

First of all, completely worth the work. One reviewer suggested using brownie mix - for shame. There's no way brownies could present like these. They are restaurant quality desserts. I used unroasted pistachios because I didn't want a roasted flavor, which meant they kind of got lost in the cake. But the cream (mine thickened just fine, but change that simmer for four minutes to boil off for four minutes), was divine. The salt left on my pistachios made the cream this sweet/salty/nutty/creamy amazing goodness. Unfortunately the cake was so chocolately, it overpowered the creme a little. I may try roasted pistachios in the cake, unroasted for the sauce, or just cooking the cakes a bit longer so that the chocolate sauce doesn't overwhelm the creme. Still, it was so good - I had two by myself. I will make this over and over!

While this recipe TASTED okay -- it looked absolutely horrible. In fact my guests said "ICK" when I served it to them. The pistachio cream sauce looked like something that emerged from a diaper. Sorry . . . but it did!!! The lava cakes themselves are very good, but if you are going to make this, definitely serve it with a raspberry sauce or something other than the pistachio sauce.