Preheat the oven to 325°F. Grease two loaf pans, line the bottom with parchment paper, and grease again.
Beat the eggs until lightly foamy. Add sugar and continue beating until slightly thick. Turn off the mixer and add the melted butter. You can do this by hand, just mixing the ingredients. The cake will turn out moist and fudgy.
Sift the flour, cocoa, baking powder and salt together. Stir into the egg mixture, and add vanilla and pecans.
Pour the batter into the prepared baking pans.
Bake for 40 minutes.
Fudge:
Combine the milks in a saucepan. Dissolve the cocoa in ½ cup boiling water and add to the milks.
Cook over medium heat, stirring constantly until you can see the bottom of the pan. Turn the heat off, add vanilla and butter, and stir.
Cool to room temperature before using.
Recipe by PERU DELIGHTS at https://perudelights.com/turron-de-chocolate/