Preheat your oven to 170°C/335°F.
In a salad bowl, whisk the butter with the sugars and vanilla.Then add the egg and the yolk, still whisking.Then add the flour and yeast and mix using a spatula. Roughly cut the chocolate using a large knife to obtain large chips and incorporate 3/4 of them into the dough.
Butter a springform/hinge mold of approximately 22 cm in diameter.
Place the cookie dough inside and flatten it with a spatula or your fingers. Add the rest of the sprinkles on top.Also add the pecans, pressing them a little. Bake for approximately 25 to 30 minutes.Remove the biscuit from the oven and let it cool before unmolding it. You can add a little fleur de sel on top or a little homemade praline for more deliciousness.
