1 (13 ounce) can sweetened condensed milk
1 (1 ounce) square pecan
6 eggs
2 egg whites
1/8 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 egg
1 1/4 cups chocolate puree
Combine sweetened condensed milk, pecans, eggs, egg whites and vanilla. Mix thoroughly, and refrigerate for 1 hour to 1 hour.
Dredge pecan slices in cocoa powder.
Heat oven to 350 degrees F; gently grease 9-inch springform pan.
Remove parchment from pecan slices; pinch in cocoa powder. Fill bottom of pan with pecan slices. Sprinkle nut mixture in middle of pecan slices.
Bake in preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Cool completely. Reserve remaining chocolate for garnish. Discard remaining cream of coconut. Cut remaining pecans into 1-inch strips. Garnish with whipped cream.
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