VOLCANIC CHOCOLATE TRUFFLE CAKES!

Steps:

• Preheat oven to 375°F.
• Butter 6 individual ramekins lightly.
• Now, you will want to melt your chocolate with the 2 Tablespoons of butter over lower heat, stirring often.
• Set aside to cool a bit.
• In a food processor or in a blender, process chickpeas, egg, milk, yogurt, orange juice, brown sugar and baking powder.
• Then add your melted chocolate mixture after it has cooled a bit, and process until it is completely mixed through.
• in a bowl sift flour and baking powder together.
• Add the flour mixture to the processor and process until thoroughly combined.
• Transfer mixture to a large clean (preferably glass) bowl, and then fold in your chopped pistachios.
• Pour mixture into your prepared 6 ramekins.
• Put into a baking dish and fill with boiling water 1/2 way up the ramekins.
• Bake in your preheated oven for approximately 45 minutes to 1 hour (depending on your oven).
• I made them twice, and they took 45 minutes the first time, and 56 minutes the second time, so that tells you that my oven is screwy!
• NOTE: You will notice that these will look like an exploding volcano when u take them out of the oven, but this is perfectly normal.
• You will allow them to cool completely, cover them with plastic wrap, and refrigerate for at least 4 hours.
• When they come out of the fridge, they will set back down completely!
• After chilling, you will want to take your strawberries, remove the tops, clean them, and cut thin "sticks" out of the strawberries.
• Toss damp strawberry sticks with desired amount of confectioners' sugar, and set aside.
• Take out your whipping cream, and whip with 1 teaspoon sugar and 1/4 teaspoon extract until stiff peaks form (to your desired consistency).
• Take out your ramekins, arrange strawberry sticks in a fancy pattern on top, dividing evenly among all 6 ramekins.
• Top with a dollop of your whipped cream, and sprinkle with ground pistachios.
• Serve!
• You may want to make a double batch, because everyone will want seconds!