3 large eggs
1/2 cup sugar (granulated or powdered)
2.Heat oven to 400 degrees. Butter 6-8 cups individual ramekins, dust with granulated sugar (or cocoa powder). Divide batter among muffin cups.
3.Place ramekins on a baking sheet and bake until batter puffs but center is not set, 8 to 10 minutes. Allow cakes to cool 10 minutes. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar or cocoa powder, and serve with fresh whipped cream and/or fresh fruit, or praline sauce!
In small saucepan, combine butter, pecans, sugar and whipping cream. Bring to a boil then reduce to a simmer. Cook about 10 minutes or until sauce has thickened. *Makes enough sauce for two batches of cakes or serve over ice cream.
3. Pipe hearts onto parchment paper (or tin foil sprayed with oil) connecting loops together so it will not break when removed from paper
4. Freeze until firm, remove from paper and adorn your favorite dessert!
*Chocolate Heart Filigree from Martha Stewart Living