The cake should not become completely dry, as in pound cake. Leave to fully cool on a rack. It will still sink
Toast the pecan nuts in a non-stick pan, when they start smelling they are done. Grease a metal tray with a dash of sunflower oil. Arrange the nuts on the tray, some distance apart. Heat the sugar and water in a heavy-based saucepan, but stay close! Do not walk away, as this melting process is fast and caramel gets very hot. When the sugar starts to colour around the edges, swirl the pan to ensure an even colour.
Carefully trickle the caramel onto the loose nuts, making sure that each nut is covered with a layer of caramel. Leave to cool and harden. Break into pieces using a hammer or pestle.
Beat the cream with the cinnamon and sugar until thick. Dust the cake with cocoa powder. Cut the cake into wedges. Serve each wedge with a dash of cinnamon cream and sprinkle with the pecan nuts-caramel chunks.
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