Mini Chocolate Cakes with Nutty Praline


These little cakes are to die for! They are so easy to make and the nutty praline goes so beautifully with the sticky cakes. I served these at a dinner party this weekend and they were the bomb!


1 1/4 cup of sugar
1 tsp of bicarbonate of soda
2 tsp baking powder
3 eggs
2 tsp vanilla essence
1 cup of plain yogurt
2.5 cups of flour
Pinch cream of tartar
175 g margarine
3 tbsp drinking chocolate
3 tbsp coco powder

For the Sauce:

1 1/4 cups of milk
75 g butter
1 cup sugar
6 tbsp of drinking chocolate

Almond Praline:

½ cup caster sugar
2 tbsp cold water
¼ cup slivered almonds

Serves 12-15
Preparation 15 minutes
Cooking time 45 minutes

Get out 12-15 ramekins and spray with spray n cook.

For the chocolate cake:

Preheat the oven to 190°C. 

Sift the dry ingredients in a seperate bowl.

Cream the margarine and sugar with an electric beater. Once creamed, add the eggs.

Then, alternatively add the dry ingredients and the yogurt. Then mix in the vanilla essence.

Divide between the ramekins, up to the halfway mark, and bake in the middle of the oven for 30 minutes. 

For the sauce:

Place a saucepan on high heat and boil the butter, sugar and drinking chocolate. Remove cakes from the oven. Then pour the sauce evenly over the cake.

For the almond praline:

Once the cakes have finished cooking, place the almond in the oven for 7 minutes, or until golden (be careful not to burn).

Line a baking tray with baking paper. Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.


Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until mixture turns golden- KEEP A CLOSE EYE ON IT. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Add almonds. Pour onto prepared tray. Allow to cool. Break praline into shards.


Serve the cake warmed with the praline shards and a dollop of ice cream/yogurt or custard.


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