Directions :
Preheat the oven to 175°C.
Spread the crushed pecan nuts on a baking sheet covered with parchment paper and bake for 9 minutes. Allow them to cool in a bowl.
In a mixing bowl, combine the melted coconut oil, coconut sugar, and vanilla extract. Add the whole egg and the yolk of the second egg, and mix well.
Add the flour, cornstarch, and baking soda to the liquid ingredients, and mix until everything is well combined.
Incorporate the chocolate and pecan nuts into the batter and mix thoroughly.
Transfer the dough to a mold or a circle of 18 cm in diameter, and flatten it evenly.
Bake for 20 minutes or until golden brown. Enjoy it lukewarm when the chocolate is beautifully flowing.
