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Chocolate Pecan Cakes with Chocolate Baileys Sauce

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Member since 2011
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Serves 10 | Prep Time 20 minutes | Cook Time 35 minutes

Why I Love This Recipe

Ingredients You'll Need

160g dark chocolate coarsely, chopped
150g butter, chopped
3/4 cup caster sugar
5 eggs, separted
3/4 cup pecan meal
2/3 cup pecan nuts, coarsely chopped
1/3 dark chocolate, grated
1/2 cup toasted pecan nuts, coarsely chopped, to serve
150g dark eating chocolate, coarsely chopped
1/2 cup thickened cream
2 tablespoon Bailey Irish cream liqueur


Preheat oven to moderate, 180 degrees C. Grease two 6- hole texas muffin pan. Line the base and sides of 10 holes with baking paper.

In a small saucepan, melt chocolate and butter over low heat. Tranafer to a large bowl. Cool for 10 minutes.

In a small bowl, using an electric mixer, beat sugar and egg yolks together until thick and pale.

Fold egg mixture, pecan meal, pecans and grated chocolate into chocolate mixture, until just combine.

In a small bowl, using an electric mixer, beat egg- white until soft peaks form. Fold lightly into choclate mixture. Spoon into prepared pans

Bake for 25 - 30 minutes, until cooked when tested with skewer. Cool in pan for 10 minutes.

CHOCOLATE - LIQUEUR SAUCE; Combine all ingredients in a small saucepan. Stir over low heat until smooth. Serve cakes drizzled with sauce and sprinkle with nuts.

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