Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup butter
- 6 oz semisweet chocolate pieces (1 cup)
- 1 recipe praline sauce (see below)
- 3 eggs
- 3 egg yolks
- ⅓ cup sugar
- 1½ tsp vanilla
- ⅓ cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- ⅓ cup pecan halves, toasted
- =
Directions
Heat oven to 400°F.
Lightly grease and flour six 1- to 1¼-cup soufflé dishes or six 10-oz custard cups.
Place souffle 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, cover and keep warm until needed.
In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed 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 tbsp praline sauce into 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 cake out upright onto individual dessert plates.
Stir ⅓ cup toasted pecan halves into the remaining praline sauce.
If necessary, stir 1 to 2 tbsp hot water into remaining sauce to thin.
Spoon warm praline sauce on top of cakes.
Top with pecan halves and sweetened whipped cream.
Serve immediately.