1. Preheat oven to moderate 180°C, and grease 10 recesses in 2 6-hole muffin pans (2/3 cup), and line the bases and sides of the 10 holes withbaking paper. 2. In a small saucepan, melt the chocolate and butter over a low heat, transfer to a large bowl and cool for 10 minutes. 3. In a small bowl, using an electric mixer, beatthe sugar and egg yolks together until the mixture is thick and pale. 4. Fold the egg mixture, pecan meal, pecans and grated chocolate into the chocolate mixture, until it is just combined. 5. In a small bowl, using an electric mixer, beat the egg whites until soft peaks form, fold the egg whites lightly into the chocolate mixture, then spoon into the prepared pans. 6. Bake for 25-30 minutes, until cooked when tested with a skewer, and cool in the pan for 10 minutes. 7. CHOC-LIQUEUR SAUCE: Combine all the ingredients in a small saucepan, stir over a low heat until smooth. 8. TO SERVE: Serve the cakes drizzled with the choc-liqueur sauce and sprinkled with nuts. 9. NOTES: If you cannot find pecan meal, make your own by processing 1 cup pecans until they are very finely chopped. The liqueur used in this recipe is Baileys Irish Cream liqueur, which Zaar seems reluctant - or unable - to list in quite that form! ---------------------------------------------------------------------------
Nutrition
Ingredients
