Makes 4 servings (ramekin)
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 (strawberries, raspberries, blackberries, blueberries)
Powdered sugar (optional)
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 (4-ounce) ramekins coated with cooking spray or butter.
Bake at 425 degrees for about 10 minutes or until almost set (center should be firm with a warm gooey filling).
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.