Caramel and pecans combined with these decadent chocolate cakes provide the ultimate dessert experience.
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Cake
14 cup coarsely chopped pecans
23 cup dark chocolate baking chips
14 cup Land O Lakes® Butter
3 ounces cream cheese, softened
13 cup firmly packed brown sugar
1 teaspoon vanilla
14 cup all-purpose flour
Topping
13 cup Land O Lakes® Heavy Whipping Cream
2 teaspoons powdered sugar
12 cup caramel ice cream topping
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
Place whipping cream and powdered sugar in bowl. Beat at high speed until stiff peaks form.
STEP 6
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.
- Read more about this recipe on Recipe Buzz® Blog.
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