Fill one quarter of the Vitaliseur’s vat with water and boil
Melt the chocolate with the clarified butter in the soup pan. When the chocolate has melted, take the soup pan out of the vat, add the coconut sugar and stir
Put the blend/mixture aside to let it cool down, then add the whole eggs, flour and salt. Use a wood or rubber spatula to stir.
Add the pecan nuts and stir again. Grease a cake tin with the rest of clarified butter or a bit of coconut oil.
Pour the mixture in a cake tin and place it over the perforated cooking basket for 20 minutes cooking