1/2 cup peacans, chopped
1/2 cup shredded coconut
1 1/4 cups cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, finely chopped
12 tablespoons unsalted butter, cut into 1-inch pieces
2 1/4 cups sugar
1 tablespoon vanilla
Preheat oven to 325. Toast pecans for about 5 minutes, until fragrant. Meanwhile grease a 13x9 baking dish.
Whisk together flour, baking powder, and salt to combine; set aside.
Melt chocolate and butter together in a large bowl set over almost-simmering water, or in the microwave on 30 second installments, stirring in between. Remove chocolate from microwave when a few lumps still remain, stir until compltetely smooth.
Gradually whisk the sugar into chocolate mixture. Then add eggs one at a time, mixing thoroughly after each addition. Whisk in vanilla. Then add in flour mixture in three additions, folding it in with a rubber spatula.
Pour batter into the prepared pan. Sprinkle the top with the pecans and coconut. Bake until a toothpick comes out mostly clean (just a few crumbs); about 40 minutes.
this recipe can also be found at some of my favorite food blog hops