Caramel and pecans combined with these decadent chocolate cakes provide the ultimate dessert experience.
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1/4 cup coarsely chopped pecans
2/3 cup dark chocolate baking chips
1/4 cup Land O Lakes® Butter
3 ounces cream cheese, softened
1/3 cup firmly packed brown sugar
3 large Land O Lakes® Eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1/3 cup Land O Lakes® Heavy Whipping Cream
2 teaspoons powdered sugar
1/2 cup caramel ice cream topping
Heat oven to 400°F. Grease 4 (6-ounce) custard cups; place onto ungreased baking sheet. Sprinkle pecans into bottom of each cup; set aside.
Combine chocolate chips and butter in bowl. Microwave 45-60 seconds, stirring twice, until melted and smooth. Add cream cheese; beat at medium speed until smooth. Set aside.
Combine brown sugar, eggs and vanilla in bowl; beat at medium speed until well mixed. Add chocolate mixture; continue beating until well mixed. Add flour; beat at low speed until well mixed.
Divide batter evenly among prepared custard cups. Bake 13-15 minutes or until top is puffy and cracked in appearance but center is soft. Cool 5 minutes. Gently run small knife around outside edges of cakes.
Place whipping cream and powdered sugar in bowl. Beat at high speed until stiff peaks form.
Carefully invert each warm cake onto small serving plate. Drizzle each with 1 tablespoon caramel ice cream topping. Dollop each cake with whipped cream mixture; drizzle with remaining caramel topping. Serve immediately.
- Batter can be prepared up to 4 hours ahead. Place in custard cups. Cover each with plastic wrap; refrigerate. Bake just before serving.
Explore reviews fromour online community
I want to make them this Thursday and I hope you answer me ASAP, Can I prepared the batter and keep in the refrigerator for more than 4 hours, about 6 to 7 hours then bake it?
In the Test Kitchens we have held the recipe up to 4 hours successfully. It should also work for 6 - 7 hours.
how can i serve this récipe the next day, do i have to warm it!
You can prepare this recipe a day ahead of time and cool them to room temperature. Then cover them and refrigerate them until serving time. I suggest you re-heat the molten cakes at 300 degrees F. for about 10 minutes until they are each warm. Eating them warm is what is special about this recipe.
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