FOR THE CAKE
1 cup all-purpose flour (120 g)
1/2 teaspoon salt
1/2 cup unsalted butter or margarine, cut into small pieces (100 g)
2 to 3 tablespoons cold water
FOR THE FILLING
3 large eggs
1 cup Karo syrup (240 ml)
1 teaspoon vanilla extract
1 cup confectioners' sugar (180 g)
2 tablespoons unsalted butter or margarine, melted
60 g dark chocolate chips, chopped
1 cup pecan halves, toasted (115 g)
1/2 cup heavy cream, whipped to stiff peaks (120 ml)
FOR THE CAKE
1 cup all-purpose flour (120 g)
1/2 teaspoon salt
1/2 cup unsalted butter or margarine, cut into small pieces (100 g)
2 to 3 tablespoons cold water
FOR THE FILLING
3 large eggs
1 cup Karo syrup (240 ml)
1 teaspoon vanilla extract
1 cup confectioners' sugar (180 g)
2 tablespoons unsalted butter or margarine, melted
60 g dark chocolate chips, chopped
1 cup pecan halves, toasted (115 g)
1/2 cup heavy cream, whipped to stiff peaks (120 ml)
PREPARE THE CAKE: Place the flour and salt in a large bowl
Add the butter and mix with two forks until a coarse crumbs form
Add the cold water, 1 tablespoon at a time, mixing until the mixture is moist and just comes together
Mix gently until the dough forms into a ball
Roll out the dough on a floured surface to a 28 cm (11 inch) circle
Place the dough in an ungreased 22 cm (9 inch) springform pan, covering the bottom and sides
Finish the edge with a decorative crust
Bake in a preheated oven at 200°C (400°F)
PREPARE THE FILLING: In a medium bowl, beat the eggs lightly
Add the Karo syrup, vanilla extract, confectioners' sugar, and melted butter
Mix well
Add the melted chocolate and finally the pecans
Mix delicately
Spread over the cake layer
Bake in a preheated oven at 200°C (400°F) for 15 minutes
Reduce the oven temperature to 170°C (350°F) and bake for an additional 35 minutes or until the filling is set
Remove from the oven and let cool
Frost with whipped cream
Chill in the refrigerator for about 1 hour or until firm
Release the springform pan sides
Serve.
