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For the praline sauce:.
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In a medium, heavy bottomed sauce pan, combine the granulated sugar, brown sugar and dark corn syrup.
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Stir in the heavy cream and cook over medium-high heat until the mixture boils, stirring constantly to dissolve the sugars.
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Reduce the heat and cook, stirring occasionally, until thickened, about 8-10 minutes.
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Cover and keep warm over very low heat until needed.
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For the Baby Lava Cakes:.
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Preheat oven to 400F.
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Lightly butter and flour four 6oz ramekins.
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Place the ramekins on a baking sheet and set aside until needed.
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In a small, heavy-bottomed sauce pan, melt the butter and chocolate over low heat, stirring constantly.
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Remove from heat and set aside to cool.
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Using an electric mixer with a whisk attachment, whisk the whole eggs, egg yok, sugar and vanilla on high speed until thick and lemon-colored (about 5 minutes).
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Whisk in the cooled chocolate mixture on medium speed.
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Sift the flour and cocoa powder together and add to the egg mixture, whisking on low speed until just combined.
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Spoon the batter into the prepared ramekins and smooth the tops with a spatula.
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Bake for 10 minutes, then remove the cakes from the oven.
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Using a knife, carefully puncture the top of each partially cooked cake.
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Spoon 1 heaping tablespoon of the warm praline sauce into the center of each cake.
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Return the cakes to the oven and bake until the cakes feel firm at the edges and are beginning to pull away from the sides of the ramekins, about 5 minutes more.
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Cool the cakes in the ramekins on a wire rack for 3 minutes.
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Using a knife, lossen the edge of the cakes from the ramekins and slip them out upright onto individual dessert plates.
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Stir the toasted pecans into the remaining praline sauce and spoon some of the warm mixture on top of each cake and serve imediately.
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Enjoy!
