This is a kind of brownie, with pecan nuts and caramel sauce. The name could have been more original.
8-9 tbs butter
250 g Síríus Konsúm chocolate, chopped
300 ml sugar
150 ml flour
1 tsp salt
1 tsp vanilla essence
100 ml brown sugar
2 tbs cream
150 ml pecan nuts, coarsely chopped
Belt 100 g of the chocolate and 4-5 tbs of butter together in a Bain Marie. Whip the eggs until thick and frothy, add the sugar and mix well. Add the flour and salt, then the melted chocolate and the vanilla. Pour into a brownie pan (about 25 cm in diameter) or a small oven pan and bake at 175°C for 15 minutes.
To make caramel, put 4 tbs of butter and the brown sugar into a saucepan and heat to boiling. Cook for 1 minute, stirring constantly. Remove from heat and cool a little before adding the cream.
Sprinkle the pecan nuts over the half-baked cake and pour the caramel over it. Bake for 15 minutes more. Sprinkle the chopped chocolate over the hot cake. Cool and cut into small pieces.