MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Turtle Chocolate Mink
 Categories: Dessert
      Yield: 2 Servings
 
      2 tb Unsalted butter; cut into
           -pieces, plus additional for
           -greasing ramekins
      3 oz Bittersweet chocolate;
           -chopped
      1 lg Egg; separated
      1 pn Salt
    1/8 ts Ground cinnamon
      1 tb Sugar
    1/4 c  Cajeta (Mexican caramel);
           -+5 tb
      4 tb Pecans; toasted, chopped
 
  Put oven rack in middle position and preheat oven to 350°F. Butter 2
  oven-safe bowls or ramekins.
  
  Melt chocolate and butter in heavy saucepan over very low heat,
  stirring until smooth. Remove bowl from heat and cool, stirring
  occasionally, 5 minutes. Whisk in egg yolk, salt, and cinnamon until
  combined. Beat egg white in a bowl with an electric mixer at
  medium-high speed until it holds soft peaks. Gradually add sugar,
  beating, and continue to beat until white just holds stiff, glossy
  peaks. Whisk 1/4 the white into chocolate mixture to lighten, then
  fold remaining white gently but thoroughly.
  
  Divide batter between bowls or ramekins. Cover each bowl with small
  squares of foil and crimp foil tightly around rim. Place a baking
  dish in oven and pour hot water into dish. Carefully place ramekins
  into baking dish. Make sure foil is above water. Bake until puddings
  are set, about 30 minutes. The desserts will be slightly gooey.
  
  Transfer bowls to a rack and cool puddings, uncovered, 1 hour. Just
  before serving, unmold puddings into serving bowls or onto a plate.
  First, unmold desserts by taking a knife and running it along the
  edge of the ramekin. Second, place ramekins into a bowl with hot
  water for 15 seconds. Turn ramekin upside down and tap bottom. Top
  each pudding serving with 2 tb of cajeta and 2 tb chopped pecans that
  have been toasted.
  
  M's note: You'll note that only part of the cajeta is used, which is
  fine.
  
  Recipe by Megan Gill-Kopp, Gourmet 9/2005
 
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