- butter - 1 cup
- sugar - 2 cups
- eggs - 4 pieces
- vanilla extract - 1 teaspoon
- unsweetened cocoa - 2/3 Cups
- flour - 1 cup
- salt - 1/2 teaspoonfuls
- baking powder - 3/4 Teaspoons
- pecans - 480 grams (crust)
- brown sugar - 2/3 Cups (crust)
- melted butter - 1/4 Cups (crust)
- vanilla extract - 1 teaspoon (crust)
- egg yolks - 3 pieces (pouring)
- sugar - 1 cup (pouring)
- salt - 1/4 Teaspoons (pouring)
- unsalted butter, room temperature - 1/2 Cups (pouring)
- fat cream - 1 cup (filling)
- vanilla extract - 1 teaspoon (fill)
- toasted pecans - 1 1/2 Cups (pouring)
- sweetened coconut shaving - 2 cups (pouring)
1. Preheat the oven to 175 degrees. Sprinkle the baking tray with oil. Place the pecans in the bowl of a food processor and grind it. Add sugar and mix, then pour in butter and vanilla. Mix to homogeneity. 2. Put the mixture on a baking sheet. Bake for 12-15 minutes until the crust is solid. 3. Make cakes. Melt the butter in a medium saucepan. As soon as melt, remove from heat and beat with sugar. Add eggs, one at a time, whisking after each addition. Stir with vanilla extract. Add the dry ingredients, mix and pour the dough into a mold, over the nut mass. Bake for 30 to 35 minutes. Allow to cool completely. 4. Mix egg yolks, sugar and salt together in a bowl. Beat with butter, then add the cream and vanilla, mix. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly until the mixture begins to thicken, about 15 minutes. Pour the mixture into a bowl and allow to cool to room temperature. 5. Stir in the sliced nuts and coconut chips. Pour the mixture over the pastry. 6. Cut into squares and serve.
Servings: 6-8