INGREDIENTS
10 oz
60% bittersweet chocolate chips
1 cup
butter
1/4 cup
brewed coffee
2 tsp
instant espresso powder
1 tsp
vanilla
1 cup
sugar
1/2 tsp
kosher salt
3
eggs
1 1/2 cups
flour
1 tsp
baking powder
3
egg yolks
1 cup
evaporated milk
1 cup
sugar
1/2 cup
butter, melted
1 tsp
vanilla
1 1/2 cups
toasted coconut
3/4 cup
toasted pecans, chopped