Double Chocolate Lava Baby Cakes Recipe

Ingredients
<br>- 3/4 cup butter
<br>- 1 cup semisweet chocolate pieces
<br>- 1 recipe Praline Sauce (see below)
<br>- 3 eggs
<br>- 3 egg yolks
<br>- 1/3 cup sugar
<br>- 1 1/2 teaspoons vanilla
<br>- 1/3 cup all-purpose flour
<br>- 3 tablespoons unsweetened cocoa powder
<br>- 1/3 cup pecan halves, toasted
<br>- PRALINE SAUCE:
<br>- 1/2 cup sugar
<br>- 1/3 cup packed brown sugar
<br>- 2 tablespoons dark colored corn syrup
<br>- 1/2 cup whipping cream
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce custard cups. Place souffle dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
<br>step 2: Meanwhile, prepare Praline Sauce, cover and keep warm until needed.
<br>step 3: In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
<br>step 4: Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
<br>step 5: Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings.
<br>step 6: Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce.
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Ingredients
- 3/4 cup butter
- 1 cup semisweet chocolate pieces
- 1 recipe Praline Sauce (see below)
- 3 eggs
- 3 egg yolks
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla
- 1/3 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/3 cup pecan halves, toasted
- PRALINE SAUCE:
- 1/2 cup sugar
- 1/3 cup packed brown sugar
- 2 tablespoons dark colored corn syrup
- 1/2 cup whipping cream

Directions
step 1: Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce custard cups. Place souffle dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
step 2: Meanwhile, prepare Praline Sauce, cover and keep warm until needed.
step 3: In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
step 4: Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
step 5: Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings.
step 6: Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce.

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