prereheat the oven to170
Place the butter and the chocolate in a large bowl and melt over hot water. Stir in the eggyolks, pecan and 200g of the sugar.
In a seperate bowl whisk the egg whites until stiff peaks form
Sprinkle the remaining sugar over the egg whites and fold in
Gently fold the meringue into the chocolate mixture.
Spoon the mix into a large non stick muffin tray and bake in the oven for about 35 mins, until risen and firm to touch
Serve with vanilla ice cream and a generous serving of maple syrup, possibly with some seasonal berries
Place the butter and the chocolate in a large bowl and melt over hot water. Stir in the eggyolks, pecan and 200g of the sugar.
In a seperate bowl whisk the egg whites until stiff peaks form
Sprinkle the remaining sugar over the egg whites and fold in
Gently fold the meringue into the chocolate mixture.
Spoon the mix into a large non stick muffin tray and bake in the oven for about 35 mins, until risen and firm to touch
Serve with vanilla ice cream and a generous serving of maple syrup, possibly with some seasonal berries
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