Makes 4 servings
Ingredients:
1 large egg ¼ cup sugar 2 teaspoons unsweetened cocoa 1 ½ tablespoons chopped pecans 1 tablespoon water 1 ounce bittersweet chocolate, melted and cooled slightly Butter or cooking spray Berries ½ lemon Powdered sugar
Instructions
Preheat oven to 425 degrees. Separate egg, placing egg white and egg yolk in separate medium bowls. Add sugar and cocoa to egg yolk, stirring with a whisk. Add pecans, water and melted chocolate, stirring with a whisk. Beat egg white with a mixer at high speed until stiff peaks form. Gently fold half of egg white into egg yolk mixture; fold in remaining egg white. Spoon batter evenly into 4 ramekins coated with cooking spray or butter. Bake at 425 degrees for about 10 minutes or until almost set . Clean and cut berries. Put in bowl and squirt about ½ lemon to keep berries fresh. Serve warm cakes in ramekins on plate. Place berries on side. Sprinkle powdered sugar for decoration.
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