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Double Chocolate Lava Baby Cakes

Recipe Ingredients


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


Heat 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.

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.

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. 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.

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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