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Double Chocolate Lava Baby Cakes



  • 3/4 cup butter
  • 6 ounces semisweet chocolate pieces (1 cup)
  • 1 recipe Praline Sauce (see below)
  • 3 large eggs
  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/3 cup pecan halves, toasted

Praline Sauce

  • 1/2 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 tablespoons dark corn syrup
  • 1/2 cup whipping cream


  1. Heat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup soufflé dishes or six 10-ounce custard cups. Place soufflé dishes or custard cups in a shallow baking pan and set pan aside.
  2. Cakes: In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
  3. Meanwhile, make Praline Sauce. Cover and keep warm until needed.
  4. Praline Sauce: In a heavy medium saucepan granulated sugar, 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.
  5. In a large mixing bowl beat eggs, egg yolks, sugar and vanilla extract with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed.
  6. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
  7. 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.
  8. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
  9. 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.
  10. 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.
  11. Spoon warm Praline Sauce on top of cakes.
  12. Top with pecan halves and sweetened whipped cream.
  13. Serve immediately.

Yield: 6 servings; 1 cup Praline Sauce

Nutritional information: 1 serving: Calories 700; Fat 48g (Saturated 21g); Cholesterol 302mg; Sodium 281mg; Carbohydrate 67g (Dietary Fiber 1g); (Protein 8g)

Source: Better Homes and Gardens

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