DOUBLE CHOCOLATE BABY LAVA CAKES

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!