serves 6-8 150g bar dark chocolate, broken into pieces 3 tbsp cocoa 200g butter, cut into cubes 3 tbsp (54 ml) Baileys Irish Cream 5 large eggs, separated 175g caster sugar 125g self-raising flour 100g ground almonds 90g pecans, chopped For the caramel sauce 3 tbsp (54 ml) Baileys Irish Cream 4 tbsp double cream 175g Soft dark brown sugar 75g butter 50g Pecan nuts You will need a 33cm x 20cm x 6cm deep ovenproof tin or dish.
Preheat the oven to 180c, 160 fan, gas mark 4. In a pan place the chocolate, cocoa, butter and Baileys. Gently heat until melted, stirring, then cool for 10 minutes. While the chocolate cools, whisk the egg whites until stiff. Add the sugar spoon by spoon, while whisking, 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 fold in using a large metal spoon. Add the chopped pecans and ground almonds, and sieve over the flour, before folding 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. Contains 1.84 units of alcohol per cake / or 0.3 per serve, based on six serves per pudding (please note some alcohol may evaporate during the cooking process). Recipe from Baileys