1tbsp1.1 Gluten Free flour, for flouring the ramekins
Instructions
Butter and flour your 6 ramekins and set aside.
In a mixing bowl add the sugar and the eggs. With your mixer on medium speed, beat the egg and sugar until it becomes pale yellow and slightly thickened, approximately 5 minutes.
Heat the water in your double boiler on medium low until just simmering. Add your butter and white chocolate chips to the bowl making sure it does not touch the water. Continually stir until the chocolate chips and dairy free butter are melted and combined and then add your pistachio paste, stirring to incorporate into the chocolate mixture. Remove the bowl from the burner.
Add ¼ cup of the chocolate mixture in a steady drizzle to your eggs while continually stirring to temper the eggs. Once incorporated add the remaining chocolate mixture, mixing the entire time.
Add the flour and baking powder to the batter, stirring until just incorporated.
Evenly divide the batter between 6 ramekins. A measuring cup works great for this. You can store the cakes at this point in the fridge until you are ready to bake.
Preheat the oven to 400 degrees.
Place the ramekins on a baking sheet and bake for 14-16 minutes. The edges should be set and the center should have a slight divot and be jiggly.
Remove from the baking sheet and allow to cool for three minutes.
Place a plate on top of the ramekin and invert it, flipping out onto the plate. If saving for later you can also eat them out of the ramekin.
I like to plate these with a garnish of chopped pistachios and drizzle of melted white chocolate.
Notes
These are excellent served with just a sprinkle of powdered sugar. You can also serve them with ice cream, your favorite berries, or a simple garnish of fresh mint.