Instructions: Prepare pecan crust:
Toast pecan nuts on oven tray for about 5 minutes, cool. Combine pecan nuts with brown sugar, melted butter and rum and mix well. Press evenly and firmly into the base and sides of 25cm flan tin with a removable base, freeze for 30 minutes.

Filling:
Place melted chocolate in a large bowl, dissolve coffee in water and add to chocolate, mix well. Stir in eggs, rum and vanilla. Beat cream until soft peaks form, fold into chocolate mixture.

Pour filling over crust, freeze for several hours or overnight. Decorate with whipped cream, strawberries and chopped pecan nuts.

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