Preheat oven to 150C (300F).

Generously grease am 11in (28cm) tart tin with a removable base. Place on a baking tray.

Chop chocolate into small chunks no larger than a raisin and place in a heatproof bowl. Bring 1/2 the cream to a simmer.

Pour cream over chocolate and allow to stand.

Meanwhile, combine egg yolks with sugar and whisk well.

Stir the chocolate & cream mixture gently until just combined then stir through the remaining cold cream, followed by the egg & sugar mixture.

Pour chocolate mixture into the prepared tin and level with a spoon. Arrange pecans decoratively on top.

Bake for 40 – 45 minutes or until risen and puffy but still wobbly in the middle.

Cool to room temperature then chill in the fridge before serving.