Double Chocolate Lava Baby Cakes
Recipe from Better Homes and Gardens
Dense chocolate cake hides a rich torrent of caramel in this pint-size dessert.
Prep Time: 20 mins
see savings3/4 cupbutter
see savings6 ouncessemisweet chocolate pieces (1 cup)
see savings1recipe Praline Sauce (see below)
see savings3egg yolks
see savings1/3 cupsugar
see savings1 1/2 teaspoonsvanilla
see savings1/3 cupall-purpose flour
see savings3 tablespoonsunsweetened cocoa powder
see savings1/3 cuppecan halves, toasted
see savings1/2 cupsugar
see savings1/3 cuppacked brown sugar
see savings2 tablespoonsdark-colored corn syrup
see savings1/2 cupwhipping cream
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.
Meanwhile, prepare Praline Sauce, cover and keep warm until needed.
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.
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.
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.
In a heavy medium saucepan combine sugar, packed brown sugar and corn syrup. Stir in 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.
Per Serving: cal. (kcal) 700, Fat, total (g) 48, chol. (mg) 302, sat. fat (g) 21, carb. (g) 67, fiber (g) 1, pro. (g) 8, vit. A (RE) 525.42, vit. C (mg) 0, sodium (mg) 281, calcium (mg) 70.68, Percent Daily Values are based on a 2,000 calorie diet