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

Allrecipes Member

Gallery

Recipe Summary test

prep:
20 mins
cook:
15 mins
additional:
5 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
PRALINE SAUCE:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Tips

Copyright 2000 Meredith Corp. Recipes may not be republished without permission.

Nutrition Facts

717 calories; protein 8.1g; carbohydrates 71.4g; fat 48.2g; cholesterol 283.6mg; sodium 227.6mg. Full Nutrition
Advertisement

Reviews (3)

Rating: 4 stars
01/29/2003
This recipe inspired my taste buds like almost nothing else! Read More
(1)
Rating: 5 stars
04/18/2003
I have made this recipe several times over the past months with rave reviews from our dinner guests. I add 2 oz of semi-sweet chocolate to the praline sauce to make this a triple chocolate delight. Read More