Baked Chocolate Pudding

This is for the chocolate lovers. A quick and easy dessert, rich in powerful phytonutrients, with a dark chocolate-y taste, and a light texture. it is a perfect treat.
Makes 6 servings

Butter or coconut oil, room temperature, for baking dish
2/3 cup coconut sweetener or sucanat plus more for baking dish
6 large eggs, room temperature, separated
6 ounces 70 % or higher cocoa solid chocolate, melted in a double boiler
1/4 cup pecans, chopped
1/2 tsp sea salt
1/2 tsp vanilla

Preheat oven to 350° F. Grease a shallow 2-quart baking dish or six individual ramekins, coat with a pinch of coconut sweetener or sucanat, tapping out the excess. Melt chocolate in a double boiler. In a large bowl, whisk egg yolks and vanilla with the coconut sweetener or sucanat until it starts to thicken. Whisk in melted chocolate; set aside. In a large, clean bowl using an electric mixer on high, beat the egg whites with sea salt until soft peaks form. Whisk 1/3 of whites and the pecans into chocolate mixture. Add remaining whites and gently fold with a spatula just until combined (do not over mix). Transfer batter to prepared baking dish or the ramekins. Set dish in a roasting pan and pour enough boiling water into the pan to come about 1 inch up the side of dish. Bake until puffed and just set (center of cake should barely move when jiggled) for 25 to 35 minutes. Let cool 5 minutes. Dust with confectioners’ sugar or powdered sucanat (grind it in a clean coffee grinder) just before serving. Serve with fresh berries.