Double Chocolate Lava Baby Cakes

Dense chocolate cake hides a rich torrent of caramel in this pint-size dessert.

Double Chocolate Lava Baby Cakes

by 3  people

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Servings: 6
Prep Time: 20 mins
Recent Activity:
  • 3/4  cup 
  • 6   ounces 
    semisweet chocolate pieces (1 cup)
  • 1   
    recipe Praline Sauce (see below)
  • 3   
  • 3   
    egg yolks
  • 1/3  cup 
  • 1 1/2  teaspoons 
  • 1/3  cup 
    all-purpose flour
  • 3   tablespoons 
    unsweetened cocoa powder
  • 1/3  cup 
    pecan halves, toasted
Praline Sauce:
  • 1/2  cup 
  • 1/3  cup 
    packed brown sugar
  • 2   tablespoons 
    dark-colored corn syrup
  • 1/2  cup 
    whipping 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.
Praline Sauce:

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.
Nutrition information
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
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