The Ultimate Praline Lava Bombs
The Ultimate Praline Lava Bombs
For those occasions when only a hopelessly decadent, lush dessert will do, make these Ultimate Praline Lava Bombs. The rich chocolate cake boasts a (surprise!) gooey caramel center which spills out when cut into. Pour the wine and let it flow!
COOK TIME | 25 mins
Wine Pairing: Cabernet Sauvignon
Ingredient List
1 cup semisweet chocolate pieces
¾ cup butter
3 eggs
3 egg yolks
⅓ cup sugar
⅓ cup flour
1 ½ tsp vanilla
3 tbsp unsweetened cocoa powder
⅓ cup pecan pieces, toasted
1 recipe praline sauce (½ cup sugar, ⅓ cup packed brown sugar, 2 tbsp dark corn syrup, and ½ cup whipping cream)
Directions
Step 1 — To make the praline sauce: combine all “sauce” ingredients in a heavy medium saucepan. Cook over medium heat until mixture boils, stirring constantly to dissolve sugar and avoid burning. Reduce heat to low and cook, uncovered for about 10 minutes or until thickened. Remove from heat.
Step 2 — Lightly grease and flour (6) 8-ounce custard cups or (8) 6-ounce cups. Preheat oven to 400° F. Place cups in a shallow baking pan and set aside. Over low heat, melt butter and semisweet chocolate in a small saucepan stirring constantly. Remove from heat and cool.
Step 3 — In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed for 5 minutes or until thick. Reduce speed to medium slowly adding cooled chocolate and continue beating until just combined. Sift flour and cocoa powder over chocolate mixture and beat on low until combined. Do not overbeat. Divide batter evenly into prepared cups and bake for 10 minutes.
Step 4 — After 10 minutes, remove cakes from oven and with a table knife puncture the top of each partially baked cake and gently make a dime-sized hole. Slowly spoon 1 tablespoon praline sauce into the center of each cake. Replace in the oven and bake an additional 5 minutes or until the cake feels firm to the touch.
Step 5 — Remove from oven and cool on a wire rack for 3 minutes. Using a table knife, loosen the cake from from the sides of the cup and place upright on individual dessert plates. Stir pecans pieces into the remaining praline sauce adding 1-2 teaspoons of hot water to the sauce to thin it if necessary. Spoon extra praline sauce over the cake and serve.