Chocolate Micuit: In a small pan melt butter.

Add chocolate to the melted butter, stir till chocolate chunks are melted. Set aside to cool.

In a medium bowl beat together sugar and eggs till light and fluffy.

Slowly pour chocolate mixture into the batter and whisk together till combined to a smooth chocolate batter.

Add the flour and stir to combine.

Pour the batter into an airtight container and refrigerate overnight.

Chocolate Pecan Cookie Dough: In a medium bowl whisk sugar and butter, whisk in the egg.

Add the flour, baking powder, baking soda, and salt. Mix until soft dough forms. Fold in the chocolate chunks and pecan chunks.

Place cookie dough between two pieces of parchment paper. Using a rolling pin roll the dough till it reaches 1 cm-thick, place the dough in the fridge to chill for about an hour.

Assembly

Preheat the oven to 180C degrees.

Remove dough from fridge and peel the parchment paper from both sides. Cut out cookie dough discs in the size of your casserole/ramekins.

Transfer the micuit chocolate batter into a piping bag. Fill the casserole/ramekin to half height.

Place cookie dough disc on top of the chocolate batter layer.

Bake for about 14-16 minutes for a big casserole/ramekin or 8-10 minutes for individuals, until the cookie layer is golden. Remove from the oven, If you choose to decorate with chocolate discs it is time to place them on the dessert (see photo), you can also sprinkle with cocoa nibs.

After about 15-20 minutes, while the dessert is still hot (but not too hot) serve it in the casserole/ramekin in which it is baked, you can also add vanilla ice cream for more calories 🙂