Double-chocolate Lava Cakes

Description
Contributed by Catsrecipes Y-Group
 * Makes 6 servings and 1 cup sauce

Ingredients

 * ¾ cup butter
 * 6 oz semisweet chocolate pieces (1 cup)
 * 1 recipe praline sauce (see below)
 * 3 eggs
 * 3 egg yolks
 * ⅓ cup sugar
 * 1½ tsp vanilla
 * ⅓ cup all-purpose flour
 * 3 tbsp unsweetened cocoa powder
 * ⅓ cup pecan halves, toasted

Praline Sauce

 * ½ cup sugar
 * ⅓ cup packed brown sugar
 * 2 tbsp dark colored corn syrup
 * ½ cup whipping cream

Directions

 * 1) Heat oven to 400°F.
 * 2) Lightly grease and flour six 1- to 1¼-cup soufflé dishes or six 10-oz custard cups.
 * 3) Place souffle dishes or custard cups in a shallow baking pan and set pan aside.
 * 4) In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly.
 * 5) Remove from heat and cool.
 * 6) Meanwhile, prepare praline sauce, cover and keep warm until needed.
 * 7) 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.
 * 8) Beat in cooled chocolate mixture on medium speed.
 * 9) Sift flour and cocoa over chocolate mixture; beat on low speed just until combined.
 * 10) Divide batter evenly into prepared dishes or cups.
 * 11) Bake 10 minutes.
 * 12) Pull cakes out of oven.
 * 13) Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole.
 * 14) Slowly spoon about 1 tbsp praline sauce into center of each cake.
 * 15) Return cakes to oven.
 * 16) Bake 5 minutes more or until cakes feel firm at the edges.
 * 17) Cool in dishes on a wire rack for 5 minutes.
 * 18) Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates.
 * 19) Stir ⅓ cup toasted pecan halves into the remaining praline sauce.
 * 20) If necessary, stir 1 to 2 tbsp hot water into remaining sauce to thin.
 * 21) Spoon warm praline sauce on top of cakes.
 * 22) Top with pecan halves and sweetened whipped cream.
 * 23) Serve immediately.

Praline Sauce

 * 1) In a heavy medium saucepan combine sugar, brown sugar and corn syrup.
 * 2) Stir in whipping cream.
 * 3) Cook over medium-high heat until boiling, stirring constantly to dissolve sugar.
 * 4) Reduce heat.
 * 5) Cook, uncovered, 10 minutes or until thickened, stirring occasionally.