Place eggs at room temperature in advance.
Mix the wheat, cocoa powder, baking powder, and cinnamon powder and place them in a sieve 3 times.
Stir-fry pecans in an oil-free pan and cut them into small pieces.
Put butter and dark chocolate in a bowl and melt them in a medium bath. Add sugar and salt when warm, stirring until sugar is half dissolved. I used a thick sea salt, but I stirred it so gently that the salt can be chewed occasionally even after baking it

Let cool lukewarmly, then add eggs one at a time and mix. Don't mix for too long, just mix until the eggs are evenly mixed. Add the sifted powder and mix lightly with a rubber spatula.

When the powder is almost mixed, add chopped pecans, mix lightly, and pour into a mold covered with parchment paper. Flatten the top and bake in an oven preheated to 185 for 23-25 minutes. If it's cooked too much, the texture will be dry, so please look at the situation and cook it^^*