posted by Terrytx 05-05-99 1:31 PM
* Exported from MasterCook *
Double Chocolate Lava Baby Cakes
Recipe By : Better Homes and Gardens-5/99
Serving Size : 6 Preparation Time :0:00
Categories : Tarts, Tortes & Trifles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
6 ounces semisweet chocolate pieces -- (1 cup)
1 recipe Praline Sauce ( see recipe)
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
Preheat oven to 400 degrees. Lightly grease and flour six 1-to 1-1/4 cup souffle dishes or six 10-oz. 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; 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 min. or until thick and lemon-colored.
Beat in cooled chocolate mixture on med. speed. Sift flour and cocoa powder over chocolate mixture; beat on low speed just until combined.
Divide batter evenly into prepared dishes or cups.
Bake 10 min. Pull cakes from 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 tbl. Praline Sauce into the center of each cake. Return to oven. Bake 5 min. more or until cakes feel firm at the edges.
Cool cakes in souffle dishes or custard cups on wire rack for 3 min.
Using a small spatula or knife, loosen cake
edges from sides of dish or cup and slip out upright onto individual dessert plates.
Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1-2 tsp.of hot water in remaining sauce to thin. Spoon warm sauce on top of cakes. Serve immediately.
Praline Sauce:
In a heavy med. saucepan combine
1/2 cup granulated sugar
1/3 cup packed brown sugar
2 tbl. dark-colored corn syrup
Stir in 1/2 cup whipping cream.
Cook over med.-high heat until mixture boils, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, for 10 min. or until thickened, stirring occasionally.
Makes about 1 cup sauce.