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| INGREDIENTS | LBS. | OZS. | METHOD | INSTRUCTIONS Prepare 12 6-oz. custard cups. Spoon 1/3 cup of batter into each custard cup. Place 1.5 Tbsp. of praline mixture in the center of each custard cup. Top with 1/3 cup of batter, and smooth to the edge. (Reserve the remaining praline mixture.) Bake at 400°F for 20 to 22 minutes until the top and sides are set. Run knife around the edge of the cup, and invert. If customers will be eating the cake inhouse, invert the cake directly onto a plate. Heat reserved praline mixture, and drizzle over and around the cake. Garnish with whole or chopped hazelnuts. For customers taking the cakes to serve at home, include warming instructions to achieve the lava effect. Yields 12 cakes, each with two servings. |
| PRALINE CENTER | ||||
| Butter | 5 | Melt. | ||
| Hazelnuts | 9.4 | Add, and mix until smooth. Microwave | ||
| Brown sugar | 1 | 1.5 | on high until mixture is bubbly and | |
| Cream | 4.25 | thickened. Cover and chill. | ||
| Total appr. wt. | 2 | 4 | ||
| LAVA CAKE | ||||
| Cake flour | 12.75 | Combine, and set aside. | ||
| Salt | 1 tsp. | |||
| Butter | 11.25 | Melt together, set aside. | ||
| Chocolate chips, semi-sweet | 1 | |||
| Bittersweet chocolate, chunked | 6 | |||
| Sugar | 1 | 1.5 | Combine, and mix until light yellow and | |
| Eggs | 5 | thickened. Slowly add melted chocolate. | ||
| Egg yolks | 4 | Mix on low until blended. Add flour mixture, | ||
| Vanilla | 0.7 | and mix on low until blended. | ||
| Total appr. wt. | 4 | 9 | ||
