Chocolate Pecan Cakes With Choc-Baileys Sauce

"One of four Chocoholic Heaven recipes I found in a recent issue of the Australian 'Women's Day'. Delightfully decadent, totally yummy cakes with a chocolate-liqueur sauce. If you are serving them to guests, these can be made totally ahead of time, or if you want to serve them with the chocolate-liqueur sauce warm, the ingredients can be ready in a small saucepan and warmed just before serving."
 
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Ready In:
55mins
Ingredients:
11
Yields:
10 ckakes
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ingredients

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directions

  • 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.
  • In a small saucepan, melt the chocolate and butter over a low heat, transfer to a large bowl and cool for 10 minutes.
  • In a small bowl, using an electric mixer, beatthe sugar and egg yolks together until the mixture is thick and pale.
  • Fold the egg mixture, pecan meal, pecans and grated chocolate into the chocolate mixture, until it is just combined.
  • 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.
  • Bake for 25-30 minutes, until cooked when tested with a skewer, and cool in the pan for 10 minutes.
  • CHOC-LIQUEUR SAUCE: Combine all the ingredients in a small saucepan, stir over a low heat until smooth.
  • TO SERVE: Serve the cakes drizzled with the choc-liqueur sauce and sprinkled with nuts.
  • 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!

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Reviews

  1. These were very good. The 4 star rating is due to the the fact that they were a little too rich for me. The combo of dark chocolate, and pecan nuts was good. I also had to process the 1 cup pecans. No big deal though. A good recipe, that was made for New Zaar tag~~
     
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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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