Chocolate Pecan Cakes With Choc-Baileys Sauce

Name: Chocolate Pecan Cakes With Choc-Baileys Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 160 g dark chocolate, coarsely chopped; 150 g unsalted butter, chopped; ¾ cup caster sugar; 5 eggs, separated; ¾ cup pecan meal (see Notes); ⅔ cup pecan nuts, coarsely chopped; ⅓ cup dark chocolate, grated; ½ cup pecan nuts, toasted, coarsely chopped, to serve; 150 g dark chocolate, eating, coarsely chopped; ½ cup thickened cream; 2 tablespoons Baileys Irish Cream (see Notes)

Servings: persons

160 g dark chocolate, coarsely chopped
150 g unsalted butter, chopped
¾ cup caster sugar
5 eggs, separated
¾ cup pecan meal (see Notes)
⅔ cup pecan nuts, coarsely chopped
⅓ cup dark chocolate, grated
½ cup pecan nuts, toasted, coarsely chopped, to serve
150 g dark chocolate, eating, coarsely chopped
½ cup thickened cream
2 tablespoons Baileys Irish Cream (see Notes)

1
Preheat oven to moderate 180C, 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.
10
The liqueur used in this recipe is Baileys Irish Cream liqueur, which Zaar seems reluctant - or unable - to list in quite that form!

2048

kcal

Calories

169

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 160 g dark chocolate, coarsely chopped, 150 g unsalted butter, chopped, ¾ cup caster sugar, 5 eggs, separated, and more.

Yes, Chocolate Pecan Cakes With Choc-Baileys Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!