Chocolate Pecan Cakes With Choc-Baileys Sauce
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
10 ckakes
ingredients
- 160 g dark chocolate, coarsely chopped
- 150 g unsalted butter, chopped
- 177.44 ml caster sugar
- 5 eggs, separated
- 177.44 ml pecan meal (see Notes)
- 157.80 ml pecan nuts, coarsely chopped
- 78.78 ml dark chocolate, grated
- 118.29 ml pecan nuts, toasted, coarsely chopped, to serve
-
CHOC-LIQUEUR SAUCE
- 150 g dark chocolate, eating, coarsely chopped
- 118.29 ml thickened cream
- 29.58 ml Baileys Irish Cream (see Notes)
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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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!
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<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!