Post by chief_cook2 on Apr 28, 2007 15:06:24 GMT -6
Double Chocolate Lava Cakes
3/4 cup butter
6 ounces semisweet chocolate pieces (1 cup)
1 recipe Praline Sauce (see below)
3 eggs
3 egg yolks
1/3 cup sugar
1 1/2 teaspoons vanilla
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/3 cup pecan halves, toasted
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
3/4 cup butter
6 ounces semisweet chocolate pieces (1 cup)
1 recipe Praline Sauce (see below)
3 eggs
3 egg yolks
1/3 cup sugar
1 1/2 teaspoons vanilla
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/3 cup pecan halves, toasted
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