Ingredients:
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder or instant coffee powder
Large pinch of salt
1 tablespoon all purpose flour

Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.

Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)

Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.

When my mom came out to visit she brought this recipe with her and I’ve made them twice so far this week. These are very easy to make and are damn good! What a way to start the day.. I prefer to cut back on the corn syrup and compensate with more brown sugar on the topping. I usually use 1 tablespoon of corn syrup and 5 tablespoons of brown sugar. The topping comes out a little thicker and chewier – simply awesome!

Ingredients:
>>topping
1/4 cup melted butter
3 tablespoons sugar
3 tablespoons packed brown sugar
3 tablespoons light corn syrup
1/4 cup chopped pecans
>>filling
1 tablespoon sugar
1 teaspoon ground cinnamon
2 tablespoons butter (softened)
>>rolls
1 (11oz) can refrigerated breadstick dough

Heat oven to 375 degrees.

Combine all topping ingredients except pecans in a small bowl and stir until well mixed. Stir in pecans and then spoon topping evenly into each of 6 ungrease jumbo-sized muffin cups. Set aside.

Combine 1 tablespoon sugar, 1 teaspoon cinnamon, and 2 tablespoons softened butter into a bowl and mix until paste-like.

Divide dough into 6 sections along perforations (2 stips each) and gently press each two strip combo to form a long strip. With either a spoon or gently with a knife, spread the butter/cinnamon/sugar paste over each dough section (1 side only).

Roll each long dough section and place each firmly in a muffin cup.

Bake 15-20 mins or until golden brown. Let stand for 1 minute before removing from pan and cool for 5 minutes before serving.
Read more