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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Lightly grease and flour six 1- to 1-1/4-cup soufflé dishes or six 10-ounce custard cups. Place soufflé 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.
Meanwhile, prepare praline sauce: In a heavy medium saucepan, combine 1/3 cup sugar, brown sugar and corn syrup. Stir in 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. Cover and keep warm until needed.
In a large mixing bowl, beat eggs, egg yolks, the remaining 1/2 cup sugar and vanilla with an electric mixer on high speed for 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 the 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 cakes out upright onto individual dessert plates. Stir pecans into the remaining praline sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately.