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Category: Desserts
Prep Time: Cook Time: Total Time:
5 1/2 oz bar dark chocolate, broken into pieces
3 tbsp cocoa
7 oz butter, cut into cubes
3 tbsp Baileys Irish Cream
5 large eggs, separated
6 oz super fine/caster sugar
4oz self-raising flour
3 1/2 oz ground almonds
3 oz pecans, chopped
FOR THE CARAMEL SAUCE
3 tbsp Baileys Irish Cream
4 tbsp double cream
6 oz dark brown sugar
2 3/4 oz butter
2 oz Pecan nuts
Grease a 13x9 inch baking pan.
Preheat the oven to 350. In a pan place the chocolate, cocoa, butter and Baileys. Gently heat until melted, stirring constantly, then leave to cool for 10 minutes.
Meanwhile, whisk the egg whites until stiff. Continue whisking and add the sugar spoon by spoon, until it has all been incorporated. Add the egg yolks to the cooled chocolate, beating well using a wooden spoon. Then immediately pour the chocolate mixture onto the egg whites and gently fold in using a large metal spoon. Add the chopped pecans, ground almonds and sieve over the flour, and fold in again.
Spoon into the greased baking tin or dish and bake for 25-35 minutes or until the cake is risen and springy to touch.
For the sauce, put all the ingredients in a pan and heat gently, stirring, over a low flame. Once the sugar has dissolved, simmer the sauce for 3-4 minutes.
To serve pour the sauce over the cake and bake in the oven for 6-8 minutes or until the sauce is bubbling and hot. Serve with a jug of chilled pouring cream.
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CHOCOLATE PECAN PUDDING PIE WITH CARAMEL SAUCE
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Category: Desserts
Prep Time: Cook Time: Total Time:
5 1/2 oz bar dark chocolate, broken into pieces
3 tbsp cocoa
7 oz butter, cut into cubes
3 tbsp Baileys Irish Cream
5 large eggs, separated
6 oz super fine/caster sugar
4oz self-raising flour
3 1/2 oz ground almonds
3 oz pecans, chopped
FOR THE CARAMEL SAUCE
3 tbsp Baileys Irish Cream
4 tbsp double cream
6 oz dark brown sugar
2 3/4 oz butter
2 oz Pecan nuts
Grease a 13x9 inch baking pan.
Preheat the oven to 350. In a pan place the chocolate, cocoa, butter and Baileys. Gently heat until melted, stirring constantly, then leave to cool for 10 minutes.
Meanwhile, whisk the egg whites until stiff. Continue whisking and add the sugar spoon by spoon, until it has all been incorporated. Add the egg yolks to the cooled chocolate, beating well using a wooden spoon. Then immediately pour the chocolate mixture onto the egg whites and gently fold in using a large metal spoon. Add the chopped pecans, ground almonds and sieve over the flour, and fold in again.
Spoon into the greased baking tin or dish and bake for 25-35 minutes or until the cake is risen and springy to touch.
For the sauce, put all the ingredients in a pan and heat gently, stirring, over a low flame. Once the sugar has dissolved, simmer the sauce for 3-4 minutes.
To serve pour the sauce over the cake and bake in the oven for 6-8 minutes or until the sauce is bubbling and hot. Serve with a jug of chilled pouring cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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