for the pastry:

• 120g plain flour
• 100g ground almonds
• 100g cold butter, cubed

for the filling:

• 85g butter
• 100g 75%+ chocolate
• 10g cocoa powder
• 2 tbsp (100g) black treacle
• 4 eggs
• 50g soft light brown sugar
• 1/2 tsp salt

1. Add the flour and butter in a food processor and blitz until the mix resembles fine breadcrumbs
2. Add a tablespoon of water at a time until the mix comes together in a ball
3. Wrap the dough in cling-film and leave in the fridge for 20 minutes
4. Heat the oven to 200c
5. Take the dough out of the fridge and, on a floured surface, roll out to half a centimetre thick
6. Line the bottom and lightly grease and flour the sides of a 25cm pie/quiche dish
7. Place the dough in the dish and use a ball of leftover dough to gently push into the sides and corners, making sure taht the dough reaches up over the sides of the dish
8. Make holes all over the bottom of the dough with a fork, then line with tin foil and fill with baking beans
9. Bake for 15 minutes, remove the baking beans and foil and bake again for 10 minutes then remove from the oven
10. Turn the oven down to 170c
11. Lightly toast the pecans on a dry saucepan over a low heat until they start to darken
12. Melt the butter and chocolate together over a very low heat, then add to a large bowl with the cocoa powder, treacle, sugar and salt
13. lightly beat the eggs then whisk them thoroughly into the chocolate mix
14. Pour the mix into the pastry case and arrange the toasted pecans over the top and bake for 35 minutes
15. Cool on a wire rack and serve cold