| | Pecan sponge cake: |
| 1/2 | c | Pecan pieces |
| 1/4 | c | All-purpose flour |
| 8 | | Egg yolks, room temperature |
| 1/4 | c | Sugar |
| 6 | | Egg whites, room temperature |
| 1/3 | c | Sugar |
| 1/4 | c | Butter, melted |
| | Syrup: |
| 3/4 | c | Sugar |
| 1/2 | c | Water |
| 2 | ts | Praline liqueur |
| | Pecan crust: |
| 1 | c | Pecan pieces |
| 1 | c | Pastry flour |
| 1 | c | Butter, room temperature |
| 1/2 | c | Light brown sugar; firmly p cked |
| 1 | | Egg, room temperature |
| | Praline panache: |
| 1 | c | Whipping cream |
| 12 | oz | Bittersweet or semi-sweet ch colate, coarsely chop |
| 2 | ts | Praline liqueur |
| | Buttercream: |
| 1 3/4 | c | Butter, room temperature |
| 1/4 | c | Powdered sugar, sifted |
| 1 | ts | Solid vegetable shortening |
| 2 | ts | Praline liqueur |
| 1/2 | c | Egg whites |
| 1 | c | Sugar |
