Preheat your oven to 180 deg C.
Spread the pecans onto a baking tray and roast until brown. you’re
your eye on them as they are easy to burn. Set aside to cool.
Butter a 23 cm spring form cake tin and line the base with baking
Melt the butter in a medium-sized saucepan over a low heat. Add
the chocolate and whisk it until it’s melted too. Take the
pan off the heat, then add the cocoa, stirring it in until the mixture
is thick and smooth. Set aside to cool.
Whizz the pecans in a food processor, chopping them as finely as
possible. Take care not to turn it into Pecan butter!