Double-chocolate Lava Cakes

Double Chocolate Lava Cakes

3/4 c butter 6 oz semisweet chocolate pieces (1 c) 1 recipe Praline Sauce (see below) 3 eggs 3 egg yolks 1/3 c sugar 1 1/2 tsp vanilla 1/3 c all-purpose flour 3 tbsp unsweetened cocoa powder 1/3 c pecan halves, toasted

Heat oven to 400 F. Lightly grease and flour six 1- to 1 1/4-c souffle dishes or six 10-oz 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 min 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 min. 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 tbsp Praline Sauce into center of each cake. Return cakes to oven. Bake 5 min more or until cakes feel firm at the edges.

Cool in dishes on a wire rack for 5 min. 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 c toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tbsp 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.

Praline Sauce: In a heavy medium saucepan combine 1/2 c sugar, 1/3 c packed brown sugar and 2 tbsp dark colored corn syrup. Stir in 1/2 c whipping cream. Cook over med-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 min or until thickened, stirring occasionally.

Makes 1 c sauce

Courage is doing what you're afraid to do. There can be no courage unless you're scared.

Eddie Rickenbacker

Contributed by :

 * Catsrecipes Y-Group