Double Chocolate Baby Lava Cakes

3/4 C. Butter
1 C. Semisweet Chocolate Chips
1 recipe praline sauce (recipe follows)
3 eggs
3 egg yolks
1/3 c. sugar
1 1/2 tsp. vanilla
1/3 C. flour
3 T. Unsweetened Cocoa Powder
1/3 C. pecan halves - chopped

Preheat oven to 400 degrees. Lightly grease and flour six 1 - 1 1/4 Cup souffles dishes or 6 - 10 oz custard cups. Place dishes in a shallow baking pan an set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat; cool. Meanwhile, prepare praline sauce; cover and keep warm until needed. In a large mixing bowl beat eggs, egg yolks, sugar and vanilla with electric mixer until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low until just combined. Divide batter evenly among prepared dishes. Bake 10 minutes. Pull cakes from oven. Using a table knife, puncture the top of each cake and gently enlarge to make a dime sized hole. Slowly spoon about 1 Tablespoon of praline sauce into each cake. Return to oven. Bake 5 minutes more or until the cake edges feel firm. Cool in dished on a wire rack for 3 minutes. Loosen edges with a knife and slip out onto dessert plates. Stir the pecans into the praline sauce and spoon sauce onto cakes. Serve immediately.

Praline Sauce:

1/2 C. Sugar
1/3 C. Packed Brown Sugar
2 T. Dark Corn Syrup
1/2 C. Whipping Cream

In a heavy medium-sized sauce pan combine the sugars and corn syrup. Stir in the whipping cream. Cook over medium high heat until the mixture boils - stirring constantly. Reduce the heat, cook uncovered for 10 minutes or until the sauce is thick. Stir occasionally.