Double Chocolate Lava Cakes
  • 3/4 cup butter
  • 6 ounces chocolate chips
  • 1 recipe Praline Sauce
  • 3 eggs
  • 3 egg yolks
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1/3 cup flour
  • 3 tablespoons Hershey's® cocoa
  • 1/3 cup pecan halves, toasted
  1. Preheat oven to 400 degrees. Lightly grease and flour six 1-1 1/4 souffle dishes or six 10 ounce custard cups. Place souffle dishes in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and 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 electric mixer on high about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa powder over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes. Bake 10 minutes. Pull cakes from ovoen. Using a small spatula or table knife, puncture top of each partically baked cake and gently enlarge to make a dime-size hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return to oven. Bake 5 minutes more or until cakes feel firm at the edges. Cool cakes in dishes for 3 minutes. Using a small spatula or knife, loosen cake edges from sides of dish and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1-2 teaspoons of hot water into remaining sauce to thin. Spoon warm sauce on top of cakes. Serve immediately.
  2. 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 mixture boils. Stirring constantly to dissolve sugar. Reduce heat. Cook uncovered, for 10 minutes or until thickened, stirring occasionally. Makes 1 cup of sauce.