3. Separate eggs into yolks and whites. Combine yolks, sugar and cocoa in a large bowl. Melt chocolate in the microwave for 45 seconds on HIGH, stirring every 15 seconds. Set aside.
4. Beat egg whites in a large bowl on HIGH speed with an electric mixer until stiff peaks form.
5. Add pecan paste and chocolate to egg yolk/sugar mixture. Stir until smooth. Gently fold in half of beaten egg whites; fold in remaining half of egg whites. Spoon mixture evenly into 12 muffin cups coated with cooking spray.
6. Bake at 425` for 10 minutes or until almost set, but soft in the center. Place on a rack and cool 10 minutes. Invert onto dessert plates and serve with praline sauce.
Yield: 12 mini-cakes