Double Chocolate Baby Lava Cakes

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 tablespoons dark corn syrup
• 1/2 cup heavy cream
• 1/3 cup pecan halves, toasted
• 3/8 cup unsalted butter, plus extra
• unsalted butter, to grease the ramekins (6 tbs)
• 1 1/2 tablespoons unbleached all-purpose flour, plus extra
• unbleached all-purpose flour, to coat the ramekins
• 3 ounces semisweet chocolate, finely chopped
• 2 large whole eggs
• 1 large egg yolk
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons cocoa powder

Recipe

• 1 for the praline sauce:.
• 2 in a medium, heavy bottomed sauce pan, combine the granulated sugar, brown sugar and dark corn syrup.
• 3 stir in the heavy cream and cook over medium-high heat until the mixture boils, stirring constantly to dissolve the sugars.
• 4 reduce the heat and cook, stirring occasionally, until thickened, about 8-10 minutes.
• 5 cover and keep warm over very low heat until needed.
• 6 for the baby lava cakes:.
• 7 preheat oven to 400°f.
• 8 lightly butter and flour four 6oz ramekins.
• 9 place the ramekins on a baking sheet and set aside until needed.
• 10 in a small, heavy-bottomed sauce pan, melt the butter and chocolate over low heat, stirring constantly. remove from heat and set aside to cool.
• 11 using an electric mixer with a whisk attachment, whisk the whole eggs, egg yok, sugar and vanilla on high speed until thick and lemon-colored (about 5 minutes).
• 12 whisk in the cooled chocolate mixture on medium speed.
• 13 sift the flour and cocoa powder together and add to the egg mixture, whisking on low speed until just combined.
• 14 spoon the batter into the prepared ramekins and smooth the tops with a spatula.
• 15 bake for 10 minutes, then remove the cakes from the oven.
• 16 using a knife, carefully puncture the top of each partially cooked cake. spoon 1 heaping tablespoon of the warm praline sauce into the center of each cake.
• 17 return the cakes to the oven and bake until the cakes feel firm at the edges and are beginning to pull away from the sides of the ramekins, about 5 minutes more.
• 18 cool the cakes in the ramekins on a wire rack for 3 minutes.
• 19 using a knife, lossen the edge of the cakes from the ramekins and slip them out upright onto individual dessert plates.
• 20 stir the toasted pecans into the remaining praline sauce and spoon some of the warm mixture on top of each cake and serve imediately.
• 21 enjoy!