Pecan Cake with Custard and Chocolate

1 In a blender, combine the yolks, pecans, and unsalted butter, and blend for 3 minutes

Separately, beat the whites until stiff peaks form and add the all-purpose flour

Blend well

Combine the mixture from the blender with the whipped whites, and blend again

2 Add the whole milk, chocolate chips, and baking powder to the blender

Blend for 3 minutes

Grease a round cake pan with a diameter of 25cm

Pour in the batter and bake in a moderate oven for 50 minutes

Filling

In a bowl, crumble the custard cream with a fork

Add the sweetened condensed milk and heavy cream without the whipped cream

Mix well and refrigerate for 20 minutes

Topping

1 In a deep pan, combine the all-purpose flour and water

Bring to a boil, then reduce heat to low and simmer until thick

Add the unsalted butter, softened, when the mixture starts to thicken

When the desired consistency is reached, add the chocolate chips and heavy cream without the whipped cream

Mix well until fully incorporated with the sauce

2 Unmold the cake, fill with the custard cream, cover with the chocolate glaze, and decorate with pecans.