Ingredients for Double Chocolate Lava Babies
- 1 box (15.25 ounces) devil's food brownie mix
- Eggs
- Canola Oil
- 1-2 tablespoons hot water (optional)
- 1 cup caramel ice cream topping
- 1/4 cup heavy whipping cream
- Pecans
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Double Chocolate Lava Babies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Double Chocolate Lava Babies
- Preheat oven to 400°F (200°C). Lightly grease and flour six 10-ounce custard cups or a 12-cup muffin tin.
- Place custard cups in a shallow baking pan.
- Toast 1/2 cup pecan halves in a heavy skillet over medium-high heat until lightly toasted. Set aside 1/4 cup for garnish. Chop remaining pecans coarsely.
- Prepare brownie mix according to package directions for cake-like brownies.
- Evenly divide batter among the prepared cups.
- Bake for 10 minutes.
- Meanwhile, prepare the praline sauce: In a heavy saucepan over low heat, gently warm 1 cup caramel ice cream topping.
- Stir in 1/4 cup heavy whipping cream. Cook for 1-3 minutes, stirring constantly, until smooth.
- Stir in the coarsely chopped pecans.
- Remove brownies from oven. Using a small knife, make a dime-sized hole in the top of each cake.
- Gently spoon 1/2-1 tablespoon of praline sauce into the center of each cake.
- Return cakes to the oven and bake for another 5-8 minutes, or until the edges feel firm.
- Cool in the baking pan on a wire rack for 5 minutes.
- Carefully loosen the edges of each cake and invert onto dessert plates.
- Stir the remaining praline sauce and add 1/2-1 tablespoon of hot water if needed to thin.
- Split cakes partially open, and spoon warm praline sauce on top.
- Garnish with sweetened whipped cream and toasted pecan halves.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
2g
Fat
44g
Carbs
32g
