Place the chocolate into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted and smooth.
Add the pecan nuts and bran flakes and stir to combine.
Spoon the chocolate mixture into paper muffin cases and leave to cool. Place into the freezer to set completely.
To serve, remove the chocolate pecan crunch cakes from the freezer and place onto plates.
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