Flourless Chocolate Pecan Cakes

1. 1

   Heat oven to 350 degrees F.

2. 2

   Grease 8 (250-mL) custard cups or ramekins with cooking spray.

3. 3

   Place on baking sheet.

4. 4

   Beat butter and sugar in large bowl with mixer 3 min.

5. 5

   or until well blended.

6. 6

   Add egg yolks, one at a time, beating well after each addition.

7. 7

   Add chocolate, vanilla and salt; mix until well blended.

8. 8

   Beat egg whites in large bowl on high speed with mixer 2 min.

9. 9

   or until soft peaks form.

10. 10

    Fold one-third of whites into chocolate mixture.

11. 11

    Fold in remaining whites and pour batter into prepared cups.

12. 12

    Bake 25 to 30 min or until toothpick inserted into centre comes out clean.

13. 13

    Cool in cups 5 min.

14. 14

    Remove from cups to wire racks; cool completely.

15. 15

    Microwave cream cheese in small microwaveable bowl on HIGH 20 sec.

16. 16

    or until cream cheese is slightly softened.

17. 17

    Spoon about 1 Tbsp.

18. 18

    over each cake.

19. 19

    Sprinkle with pecans and coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.