1 cup unsalted butter, at room temperature, plus more for greasing pan
2 cups sugar
4 ounces bittersweet chocolate (85 per cent cocoa preferred), melted and cooled
2 large eggs
1 teaspoon vanilla extract
1/4 cup praline liqueur
3/4 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa
1/4 teaspoon fine sea salt
5 sheets fillo dough
1/2 cup clarified butter
4 scoops good quality vanilla ice cream
1 cup caramel sauce
1 cup chocolate sauce
1 cup chopped pecans
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