lightly oil and dust with flour 6 muffin or cupcake moulds.
Preheat an oven to 190*
Chop the brazil nuts finely in a food processor.
In a mixer, cream the butter and caster sugar until light and fluffy, add the eggs one at a time with a pinch of the flour.
Add the rest of the flour,baking powder, coconut and the ground brazil nuts and gently mix.
When incorporated slowly pour in the cocoa liqueur, milk and vanilla essence while mixing to a smooth consistancy.
Spoon the mix into oiled and floured cupcake moulds and bake in the oven for 30 minutes, or until an inserted skewer comes out clean.
Place the caster sugar in a stainless steel pan and leave to caramelise without stirring.
Tilt the pan from side to side to ensure the sugar melts evenly and allow to darken to a golden amber colour.
Reduce to a low heat and add the butter. Stir to allow melt before adding the double cream and salt, mixing well.
Serve the warm cake with the caramel sauce and a dollop of creme fraiche.
«If Brazil nuts are unavailable, walnuts or even cooked chestnuts will give a similar flavour and texture.»