DOUBLE CHOCOLATE LAVA BABY CAKES
Steps:
- 1. Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce 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 semi-sweet chocolate over low heat, stirring constantly. Remove from heat and cool.
- 2. Meanwhile, prepare 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 boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce. Cover and keep warm until needed.
- 3. 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. 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.
- 4. Bake 10 minutes. 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 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
- 5. Cool in dishes on a wire rack for 5 minutes. 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 into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with a sweetened whipped cream. Serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DOUBLE-CHOCOLATE LAVA CAKE (WHITE WHOLE WHEAT FLOUR)
This awesome chocolate dessert separates into two layers as it bakes; one turns into a yummy fudge sauce and the other a moist cake. Serve it warm topped with vanilla, coffee or dulce de leche cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla with fork until smooth, making sure to incorporate dry ingredients in corners of pan. Stir in chocolate chips.
- Spread batter in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water evenly over batter.
- Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon warm cake into dessert dishes. Spoon sauce from pan onto each serving. Top with ice cream; sprinkle with nuts.
Nutrition Facts : Calories 300, Carbohydrate 54 g, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg
DOUBLE CHOCOLATE LAVA BABY CAKES WITH PRALINE SAUCE
Make and share this Double Chocolate Lava Baby Cakes With Praline Sauce recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup soufflé dishes or six 10-ounce custard cups. Place soufflé 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 heavy medium saucepan combine sugar, brown sugar and dark colored corn syrup. Stir in whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce
- 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. 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 minutes. 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 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
- Cool in dishes on a wire rack for 5 minutes. 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 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons 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.
Nutrition Facts : Calories 723.8, Fat 46.7, SaturatedFat 25.7, Cholesterol 289.2, Sodium 216.2, Carbohydrate 71.8, Fiber 3.5, Sugar 56.9, Protein 8
DOUBLE CHOCOLATE LAVA BABY CAKES
Dense chocolate cake hides a rich torrent of caramel in this pint-size dessert.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce 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 minutes 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 minutes. 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 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
- Cool in dishes on a wire rack for 5 minutes. 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 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons 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 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 boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce.
Nutrition Facts : Calories 717.1 calories, Carbohydrate 71.4 g, Cholesterol 283.6 mg, Fat 48.2 g, Fiber 3.3 g, Protein 8.1 g, SaturatedFat 26.3 g, Sodium 227.6 mg, Sugar 57.4 g
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.
Provided by Cookin in NJ
Categories Dessert
Time 48m
Yield 1 cake, 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 716.3, Fat 49.2, SaturatedFat 26.5, Cholesterol 244.7, Sodium 79, Carbohydrate 71.7, Fiber 5.1, Sugar 55.7, Protein 8.8
DOUBLE CHOCOLATE LAVA BABY CAKES
Dense chocolate cake hides a rich torrent of caramel in this pint-size dessert.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce 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 minutes 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 minutes. 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 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
- Cool in dishes on a wire rack for 5 minutes. 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 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons 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 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 boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce.
Nutrition Facts : Calories 717.1 calories, Carbohydrate 71.4 g, Cholesterol 283.6 mg, Fat 48.2 g, Fiber 3.3 g, Protein 8.1 g, SaturatedFat 26.3 g, Sodium 227.6 mg, Sugar 57.4 g
DOUBLE CHOCOLATE LAVA BABY CAKES
Dense chocolate cake hides a rich torrent of caramel in this pint-size dessert.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce 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 minutes 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 minutes. 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 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
- Cool in dishes on a wire rack for 5 minutes. 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 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons 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 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 boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce.
Nutrition Facts : Calories 717.1 calories, Carbohydrate 71.4 g, Cholesterol 283.6 mg, Fat 48.2 g, Fiber 3.3 g, Protein 8.1 g, SaturatedFat 26.3 g, Sodium 227.6 mg, Sugar 57.4 g
DOUBLE CHOCOLATE LAVA BABIES
Delicious little chocolate volcano cakes ready to erupt with praline lava. Better served warm. Enjoy!
Provided by Caroline Cooks
Categories Dessert
Time 30m
Yield 6-12 cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Toast chopped pecans in heavy skillet over MED-HI heat until lightly toasted.
- Remove and toast pecan halves. Remove and set aside.
- Lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan. Place custard cups in a shallow baking pan and set pan aside.
- Prepare Brownie Mix as indicated for cake-like brownies.
- Divide batter evenly into prepared cups. (Bake any leftover batter as regular brownies.).
- Bake 10 minutes only.
- Meanwhile prepare Praline Sauce.
- In a heavy saucepan over LOW-heat Caramel Ice Cream topping.
- Or make recipe:77540 by RitaL(if making from scratch, omit whipping cream).
- Stir in whipping cream.
- Cook about 1-3 minutes stirring constantly. Add chopped pecans. Blend.
- Remove brownies from oven.
- Using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole.
- Slowly spoon about 1/2-1 tablespoon Praline Sauce into center of each cake.
- Return cakes to oven.
- Bake 5-8 minutes more or until cakes feel firm at edges.
- Cool in baking pan on a wire rack for 5 minutes. Using a small thin knife, loosen edges from sides of cup and slip cake out upright onto individual dessert plates. Stir toasted pecan halves into the remaining Praline Sauce.
- If necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.
- Split cakes partially open; spoon warm Praline Sauce on top.
- Top with sweetened whipped cream and pecan halves. Serve immediately.
Nutrition Facts : Calories 732.4, Fat 38, SaturatedFat 9, Cholesterol 133.2, Sodium 442, Carbohydrate 97.1, Fiber 1.4, Sugar 0.7, Protein 9.1
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