Prep 30 mins
Cook 18 mins
These little cakes are so delicious! They are tender chocolate cakes centered and toped with a molten pecan-praline sauce.
- 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
Baby Lava Cakes
- 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
- For the praline sauce:.
- In a medium, heavy bottomed sauce pan, combine the granulated sugar, brown sugar and dark corn syrup.
- Stir in the heavy cream and cook over medium-high heat until the mixture boils, stirring constantly to dissolve the sugars.
- Reduce the heat and cook, stirring occasionally, until thickened, about 8-10 minutes.
- Cover and keep warm over very low heat until needed.
- For the Baby Lava Cakes:.
- Preheat oven to 400°F.
- Lightly butter and flour four 6oz ramekins.
- Place the ramekins on a baking sheet and set aside until needed.
- 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.
- 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).
- Whisk in the cooled chocolate mixture on medium speed.
- Sift the flour and cocoa powder together and add to the egg mixture, whisking on low speed until just combined.
- Spoon the batter into the prepared ramekins and smooth the tops with a spatula.
- Bake for 10 minutes, then remove the cakes from the oven.
- 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.
- 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.
- Cool the cakes in the ramekins on a wire rack for 3 minutes.
- Using a knife, lossen the edge of the cakes from the ramekins and slip them out upright onto individual dessert plates.
- Stir the toasted pecans into the remaining praline sauce and spoon some of the warm mixture on top of each cake and serve imediately.