Instructions: Preheat oven 250 degrees. Crumble cake into 5-ounce or 6-ounce custard cups. Heat cream until boiling and remove. Whisk yolks, sugar, and Frangelico. Pour in hot cream, combine and add the nuts.

Pour into the custard cups and put cups into large baking dish. Fill the dish with water half way up the cups. Bake 1 hour 20 minutes. Serve chilled.

For Warm Chocolate Sauce: Place cream into a saucepan and bring to a boil. Remove from heat and whisk in chopped chocolate and butter until smooth.

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