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Double Chocolate Lava Baby Cakes

Source of Recipe


Better Homes & Gardens, Nov. 1998






List of Ingredients



• 3/4 cup butter
  
• 6 ounces semisweet chocolate pieces (1 cup)
  
• 3 eggs
  
• 3 egg yolks
  
• 1/3 cup sugar
  
• 1-1/2 tsp vanilla
  
• 1/3 cup all-purpose flour
  
• 3 Tbsp unsweetened cocoa powder
  
• 1/3 cup pecan halves, toasted
  
• *
  
• -- Praline Sauce --
  
• 1/2 cup granulated sugar
  
• 1/3 cup packed brown sugar
  
• 2 Tbsp dark-colored corn syrup
  
• 1/2 cup whipping cream
  






Instructions



1. Preheat oven to 400 degrees. 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; cool.
   
   
2. Meanwhile, prepare Praline Sauce: In a heavy medium saucepan, combine 1/2 cup granulated sugar, 1/3 cup packed brown sugar, and the corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until mixture boils, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, for 10 minutes or until thickened, stirring occasionally. Cover and keep warm until needed.
   
   
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 powder over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
   
   
4. Bake for 10 minutes. Pull cakes from the oven. Using a small spatula or table knife, puncture the 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 to oven. Bake 5 minutes more or until cakes feel firm at the edges.
   
   
5. Cool cakes in souffle dishes or custard cups on a wire rack for 3 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.
   
   
6. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 teaspoons of hot water into remaining sauce to thin.
   
   Spoon warm Praline Sauce on top of cakes. Serve immediately.
   
   Makes 6 servings.