Mix 200g toasted and chopped pecans and 125g melted butter in a bowl. Pour into 22cm springform cake tin and press down. Chill.
Melt 250g dark and 250g milk choc. Combine with 150g caster sugar and 175g softened butter with the mixer on medium until fluffy and then add 6 eggs and mix for 2 mins.
whisk in choc, 1 tb vanilla and 125ml double cream and beat 2 mins.
Spread over nut mix and chill for 3 hours. Just before serving whip 440g cream and spread over chocolate layer and scatter shaved chocolate.
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