- sugar - 2/3 Glass
- corn syrup - 1 cup
- semisweet chocolate, cut into pieces - 120 Grams
- butter - 2 items. spoons
- flour for the working surface - 2 Pinch
- ready-made chocolate cake for pie - 1 piece
- big eggs - 3 pieces
- extract of vanilla - 1 teaspoon
- pecans, cut in half - 5.5 Cups
- fresh or dried flowers of lavender - 2 Art. spoons
- Whipped cream or sour cream - - To taste
Mix sugar and corn syrup in a saucepan over medium heat. Bring to a boil, reduce the heat to a minimum and cook for 2 minutes, stirring. Allow to cool completely, about 45 minutes. In a water bath, combine 60 g of chocolate and butter over medium heat. Cook until the chocolate melts. Allow to cool. Preheat the oven to 200 degrees. On a lightly floured surface, roll out the chocolate dough into a circle with a diameter of 32 cm and a thickness of 3 mm. Put the dough into a baking dish, leveling the edges. Allow to cool for 15 minutes. In a large bowl, beat the eggs in a foam. Add chocolate and a mixture of corn syrup with sugar, mix. Movement of vanilla and nuts. Pour the filling into the dough. Bake for 20 minutes. Reduce the temperature to 160 degrees and bake for about 20 minutes. Sprinkle the remaining 60 g of chocolate, bake for another 5 minutes. Cool on the grate, 1 1/4 hours. If desired, decorate the pie with whipped cream or sour cream and lavender flowers.
Servings: 8