Double Chocolate Lava Babies 6-12 cakes 30 minutes
1 (20 ounce) package double chocolate
brownie mix
3
eggs
2 tablespoons
canola oil or
plain yogurt
3/4 cup
water Praline Sauce
1/2 cup
caramel ice cream topping
1/2 cup
whipping cream
1/2-3/4 cup
pecans toasted and coarsely chopped 6-12
pecans (for decoration)
- Preheat oven to 400˚.
- 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.
