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Recipe
Double Chocolate Lava Babies Recipe
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Ingredients
3/4 c water .
1/2 c caramel ice cream topping .
1 (20 oz) package double chocolate brownie mix .
2 tbsps canola oil or plain yogurt .
1/2-3/4 c pecans, toasted & coarsely sliced .
1/2 c whipping cream .
3 eggs .
Praline Sauce .
6-12 pecans (for decoration)
Directions
Step #1 Preheat oven to 400˚.
Step #2 Toast sliced pecans in heavy skillet over MED-HI heat until lightly toasted.
Step #3 Remove & toast pecan halves.
Step #4 Remove & set aside.
Step #5 Lightly grease & flour six 10-oz custard c or 12 regular-sized c muffin pan.
Step #6 Place custard c in a shallow baking pan & set pan aside.
Step #7 Prepare Brownie Mix as indicated for cake-like brownies.
Step #8 Divide batter evenly into prepared c.
Step #9 (Bake any leftover batter as regular brownies.
Step #10 ) Bake 10 mins only.
Step #11 Meanwhile prepare Praline Sauce.
Step #12 In a heavy saucepan over LOW-heat Caramel Ice Cream topping.
Step #13 Or make recipe:77540 by RitaL(if making from scratch, omit whipping cream).
Step #14 Stir in whipping cream.
Step #15 Cook about 1-3 mins stirring constantly.
Step #16 Add sliced pecans.
Step #17 Blend.
Step #18 Remove brownies from oven.
Step #19 Using a small knife, puncture top of each partially-baked cake & carefully enlarge to make a dime-sized hole.
Step #20 Slowly spoon about 1/2-1 tbsp Praline Sauce into center of each cake.
Step #21 Return cakes to oven.
Step #22 Bake 5-8 mins more or until cakes feel firm at edges.
Step #23 Cool in baking pan on a wire rack for 5 mins.
Step #24 Using a small thin knife, loosen edges from sides of c & slip cake out upright onto individual dessert plates.
Step #25 Stir toasted pecan halves into the remaining Praline Sauce.
Step #26 If necessary, stir add 1/2-1 tbsps hot water to remaining sauce to thin.
Step #27 Split cakes partially open; spoon warm Praline Sauce on top.
Step #28 Top with sweetened whipped cream & pecan halves.
Step #29 Serve as soon as possible.
Enjoy the Double Chocolate Lava Babies recipe
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Dessert
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Cakes
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