Flourless Chocolate Mini-Cakes with Praline Sauce

"blessed are those who mourn, for they shall be comforted." matthew 5:4

we will never forget.

Flourless Chocolate Mini-Cakes with Praline Sauce

1/3       cup chopped pecans

3          large eggs

1 1/4      cups sugar

2          tablespoons unsweetened cocoa (i used dark cocoa)

4          ounces bittersweet chocolate, coarsely chopped

3          tablespoons warm water

Cooking spray

1. Preheat oven to 425`.

2. Pulse pecans in a small food processor or blender just until pecans form a paste (about 1 minute), scraping down sides, if necessary. Set aside.

3. Separate eggs into yolks and whites. Combine yolks, sugar and cocoa in a large bowl. Melt chocolate in the microwave for 45 seconds on HIGH, stirring every 15 seconds. Set aside.

4. Beat egg whites in a large bowl on HIGH speed with an electric mixer until stiff peaks form.

5. Add pecan paste and chocolate to egg yolk/sugar mixture. Stir until smooth. Gently fold in half of beaten egg whites; fold in remaining half of egg whites. Spoon mixture evenly into 12 muffin cups coated with cooking spray.

6. Bake at 425` for 10 minutes or until almost set, but soft in the center. Place on a rack and cool 10 minutes. Invert onto dessert plates and serve with praline sauce.
Yield: 12 mini-cakes

Praline Sauce

1         cup brown sugar

1/2      cup evaporated milk

1         tablespoon butter

1/2      cup chopped pecans

1/2      teaspoon vanilla extract

1. Combine first 3 ingredients in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Boil 1 minute or until sugar dissolves and mixture thicken slightly. Remove from heat; stir in pecans and vanilla. Let stand 10 minutes before serving.

Yield: about 1 cup.

PRINT THIS RECIPE

adapted from a recipe i developed for this cooking light book