Rating: 4 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 19 Ratings

Dense chocolate cake hides a rich torrent of caramel in this pint-size dessert.

Source: Better Homes and Gardens

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Credit: Mark Thomas

Recipe Summary test

prep:
20 mins
bake:
15 mins
stand:
5 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist
Praline Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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 sugar, packed brown sugar and 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.

Nutrition Facts

700 calories; fat 48g; cholesterol 302mg; saturated fat 21g; carbohydrates 67g; insoluble fiber 1g; protein 8g; vitamin a 525.4RE; sodium 281mg; calcium 70.7mg.
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