Double Chocolate Lava Baby Cakes

[Guest guest]

Double Chocolate Lava Baby Cakes

Prep Time: 20 minutes

 

 

Ingredients

 

3/4 cup butter

6 ounces semisweet chocolate pieces (1 cup)

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

 

Directions:

 

1. Preheat 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. In a

heavy small saucepan melt butter and semisweet

chocolate over low heat, stirring constantly. Remove

from heat and cool.

2. Meanwhile, prepare Praline Sauce, 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 over chocolate mixture; beat on low speed

just until combined. Divide batter evenly into

prepared dishes or cups.

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.

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.

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

 

Nutritional facts per serving

 

calories: 700 , total fat: 48g , saturated fat: 21g ,

cholesterol: 302mg , sodium: 281mg , carbohydrate: 67g

, fiber: 1g , protein: 8g , vitamin A: 51% , vitamin

C: 0% , calcium: 7%

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

Mail Plus - Powerful. Affordable. Sign up now.

http://mailplus.