Melt butter and chocolate in double boiler. Cool slightly, add eggs (whisk first) and liqueur (water), then stir in flour, sugar, espresso, and 1/2 cup nuts. Heat oven to 350. Line mini-muffin pan with mini paper liners, spoon batter in--3/4 full. Top each with pecan half. Bake 25-30 minutes or until toothpick comes out clean. Makes 24. These are great and sweet too (the little cakes look perfect topped with the pecans. Recipe By : STEPHANIE RAWLINS
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 24|
|Calories from Fat: 122 (51%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 108.2mg||33 %|
|Sodium 32.2mg||1 %|
|Potassium 78.7mg||2 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 24.6g|
|Protein 4.5g||6 %|
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Calories per serving: 237
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