s Double Chocolate Lava Baby Cakes s   



Yields: 6 Servings

Ingredients

Cakes
3/4 cup butter
1 cup semisweet chocolate pieces
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
Praline Sauce
1/2 cup sugar
1/3 cup packed brown sugar
2 tablespoons dark colored corn syrup
1/2 cup whipping cream


 
Instructions
 CAKES:

Preheat oven to 400F

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.

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.

Picture lava baby cakes.jpg

Per Serving (excluding unknown items): 562 Calories; 40g Fat (61.7% calories from fat); 6g Protein; 49g Carbohydrate; 2g Dietary Fiber; 289mg Cholesterol; 279mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat; 2 1/2 Other Carbohydrates.

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http://dessertrecipe.com/az/DblChcltLvBbyCks.asp?t

Cuisine :   Dessert    

Main Ingredient :  

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Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 6
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.