1 cup whole pecans
2 tablespoons butter
4 egg yolks
¼ cup sugar
2 tablespoons coffee
2 tablespoons flour
8 ounces chocolate, melted and cooled slightly
4 egg whites
2 tablespoons sugar
Caramel sauce
Preheat the oven to 400F.
Beat the egg yolks and sugar until double in volume then mix
in the coffee.
Sift the flour over the surface of egg mixture and whisk it
in.
Fold in the warm chocolate and set aside.
Beat the egg whites and 2 tablespoons sugar to stiff peaks.
Fold the whites into the egg and chocolate mixture.
Butter 6 - 6 ounce ramekins or other oven safe baking dishes
and place a few pecans in each one.
Fill them with half the chocolate mixture and place a big
teaspoon of cold firm caramel sauce on top of that. Add the remaining chocolate
batter.
Bake for about 15 minutes. Remove ramekins and slide a small
sharp knife around the sides to loosen the cakes and remove, placing them on
the caramel sauce.
Warm the caramel sauce just enough so that it pours and pour
some onto dessert plates.
Top with a few more pecans, sprinkle with icing sugar and
garnish with blueberries if you wish.
Serve immediately.
Serves: 6
Caramel Sauce
½ cup sugar
1 1/2 cups cream
2 tablespoons Grand Marnier
Zest and juice of ½ orange
1/8 teaspoon baking soda
2 tablespoons butter
¾ teaspoon vanilla
Place sugar in a heavy bottomed pot and add enough water to
dissolve the sugar. Cook over high heat until a warm golden colour is achieved.
Do not stir the sugar, but rather swirl it gently. Brush down the sides as the
sugar is caramelizing.
When the sugar turns the right colour, add the grand Marnier
orange juice and zest and mix in. Be careful, this will boil up quickly when
the liquid hits the hot sugar.
Add cream and baking soda, bring to a boil and reduce to a
simmer.
When the sauce thickens, add butter, mixing in while it
melts, and the vanilla.
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