Double Chocolate Lava Babies

Name: Double Chocolate Lava Babies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-12 cakes
Ingredients: 566.99 g package double chocolate brownie mix; 3 eggs; 29.58 ml canola oil or 29.58 ml plain yogurt; 177.44 ml water; 118.29 ml caramel ice cream topping; 118.29 ml whipping cream; 118.29-177.44 ml pecans, toasted and coarsely chopped; 6-12 pecans (for decoration)

Submitted by Caroline Cooks

"Delicious little chocolate volcano cakes ready to erupt with praline lava. Better served warm. Enjoy!"

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photo by Caroline Cooks

Ready In:: 30mins
Ingredients:: 8
Yields:: 6 cakes

ingredients

566.99 g package double chocolate brownie mix
3 eggs
29.58 ml canola oil or 29.58 ml plain yogurt
177.44 ml water
Praline Sauce
118.29 ml caramel ice cream topping
118.29 ml whipping cream
118.29-177.44 ml pecans, toasted and coarsely chopped
6-12 pecans (for decoration)

directions

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.

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Reviews

This is a wonderful very rich dessert, I used recipe#78088 for the praline sauce and made my own recipe#87925 my chocolate-loving DS enjoyed this, thanks for sharing CC!...Kitten:)

Kittencalrecipezazz

RECIPE SUBMITTED BY

Caroline Cooks

United States

I love to cook, read and try new recipes. Marketing professional by education and business experience, but wrote cooking feature articles and a recipe column in the past--when my 2 sons were young. Also, owned a book shop for 5 years; carried lots of cookbooks; and, of course-- had to have one of each. LOL! Invited cookbook authors to signing events and would make some of their recipes for customers to sample. My philosphy is-- LIFE IS NOT A JOURNEY TO THE GRAVE WITH THE INTENTION OF ARRIVING SAFELY IN A PRETTY AND WELL-PRESERVED BODY, BUT RATHER TO SKID IN BROADSIDE, THOROUGHLY USED UP, TOTALLY WORN OUT, AND LOUDLY PROCLAIMING, WOW! 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