More Great Recipes: Cake | Dessert

Double Chocolate Lava Cakes


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Member since 2006

Serves 6 | Prep Time | Cook Time 15

Ingredients

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 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.


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. Makes 6 servings.


Pairs Well With


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