Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        unsweetened chocolate
  10      tablespoons   unsalted butter
   1 1/2  cups          sugar -- (castor)
   3                    extra large eggs
   1 1/4  teaspoons     pure vanilla extract
   1      cup           unbleached flour
   2      teaspoons     hot ground red chile
                        generous pinch of salt
   1      cup           carmelized pecans -- (see below)

Preparation:

Preheat oven to 350. Generously butter and lightly flour 9x13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture w/ a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed. Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30 minutes. Carmelized Pecans 1/4 c. water, 2 Tbs sugar, 1 c. coarse chopped pecans, 1 Tbs hot ground red chile, 1/4 tsp salt In a small skillet, combine the water and sugar and stir over med. heat for 2 minutes. Add pecans and stir well with a wooden scraper as the water evaporates. After 3 or 4 minutes, add thee ground chile and the salt and toss well to coat the pecans evenly. Continue stirring for a few minutes longer until all the water has evaporated, pecans are coated, and pan is dry. Turn nuts onto waxed paper or plate to cool.