Double Chocolate Baby Lava Cakes

These little cakes are so delicious! They are tender chocolate cakes centered and toped with a molten pecan-praline sauce.

• Ready In: 48 mins
• Serves: 4
• Yields: 1 cake

Ingredients

• 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

Directions

1. For the praline sauce:
2. In a medium, heavy bottomed sauce pan, combine the granulated sugar, brown sugar and dark corn syrup.
3. Stir in the heavy cream and cook over medium-high heat until the mixture boils, stirring constantly to dissolve the sugars.
4. Reduce the heat and cook, stirring occasionally, until thickened, about 8-10 minutes.
5. Cover and keep warm over very low heat until needed.
6. For the Baby Lava Cakes:
7. Preheat oven to 400°F.
8. Lightly butter and flour four 6oz ramekins.
9. Place the ramekins on a baking sheet and set aside until needed.
10. 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.
11. 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).
12. Whisk in the cooled chocolate mixture on medium speed.
13. Sift the flour and cocoa powder together and add to the egg mixture, whisking on low speed until just combined.
14. Spoon the batter into the prepared ramekins and smooth the tops with a spatula.
15. Bake for 10 minutes, then remove the cakes from the oven.
16. 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.
17. 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.
18. Cool the cakes in the ramekins on a wire rack for 3 minutes.
19. Using a knife, lossen the edge of the cakes from the ramekins and slip them out upright onto individual dessert plates.
20. Stir the toasted pecans into the remaining praline sauce and spoon some of the warm mixture on top of each cake and serve imediately.
21. Enjoy!