°125g semi-bitter or semi-sweet chocolate, chopped
°60g unsweetened chocolate
°1/2 cup butter cut into cubes
°1 cup of sugar
°1 teaspoon of vanilla
°1/2 cup chopped pecans
°1/4 teaspoon baking powder
°1 pinch of salt
°1 roll of caramel candies
Line an 8-inch-sided metal cake pan with parchment paper, leaving excess on two sides for easy removal. To book.
In bottomed-saucepan, melt bittersweet chocolate, un-sweetened chocolate also butter on low heat, stir. Let cool.
Utilize a whisk, incorporate sugar also vanilla. Adding eggs, one at a time, mixing well after every add.
In a bowl, combine the flour, half the pecans, baking powder and salt. Add the dry ingredients to the chocolate mixture and mix gently until the batter is smooth, nothing more. Spread the batter into the reserved pan. Drizzle with half the caramel sauce.
Sprinkle with the rest of the pecans, then the caramel candies, gently pressing them into the batter without pressing them all the way down. Drizzle with remaining caramel sauce.
Bake in the center of the cake preheated to 180°C for about 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Place the mold on a wire rack and let cool.
Unmold the cake. Cut into squares.