1 cup ground toasted pecans
1 1/2 pounds coarsely chopped bittersweet chocolate
2/3 cup butter
1 1/4 cups sugar
6 eggs
1 1/4 cups cake flour

Heat oven to 350 degrees. Grease 6 individual soufflé dishes and coat with the pecans. Place dishes on a baking sheet. Heat the chocolate and butter in a double boiler over hot water until blended. Stir occasionally. Remove from the heat. Beat the sugar and eggs in a bowl until fluffy. Add the cake flour a little at a time and beat until blended. Stir in the chocolate mixture. Spoon the batter into the soufflé dishes and bake for 10 minutes. Serve immediately with vanilla ice cream or mint ice cream. Top with Chocolate sauce. Serves 4.

Put the syrup, 1/4 cup heavy cream and oil in a saucepan and stir well. Bring to a boil and pour over the chocolate in heatproof bowl. Stir until blended and whisk in 1/4 cup heavy cream and the milk.