Double Choco Lava Cakes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3/4 cup butter
• 6 ounces semisweet chocolate pieces (1 cup)
• 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
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 2 tablespoons dark corn syrup
• 1/2 cup whipping cream

Recipe

• 1 preheat oven to 400°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.
• 6 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.