Dark Chocolate Pecan Torte

Ingredients

6 oz semi sweet chocolate chips

1/3 cup unsalted butter

3/4 cup sugar

1 1/2 teaspoons vanilla extract

3 egg yolks

1/2 cup flour

3 tablespoons water

3/4 cup finely chopped pecans

3 egg whites

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1/4 cup semi sweet chocolate chips

2 tablespoons unsalted butter

2 tablespoons water

1 cup sifted powdered sugar

1/2 teaspoon vanilla extract

Steps:

1. Remove the side from an 8"pringform pan. Line the bottom of the pan with waxed paper, extending the paper over the bottom edge. Attach side to the bottom of the springform pan, making sure the paper is secured to the pan. Trim the paper to just beyond the edge. Grease the paper and 1 inch up the side of the pan with shortening or butter, set aside.

2. Place the 1 cup of chocolate pieces and the 1/3 cup butter in a large microwave safe bowl. Microwave on high for 1 minute to 1 minute and 15 seconds or until the chocolate is smooth when stirred, cool slightly

3. Add the sugar and the 1 1/2 tsp vanilla to the melted chocolate mixture. Beat with and electric mixer on medium speed until well mixed. Add egg yolks one at a time, beating well after each addition. Beat in flout and water on low speed just until combined. Stir in the 3/4 cup pecans.

4. Wash beaters.

5. In a bowl, beat egg whites, cream o tartar and salt with electric mixer on high speed just until stiff peaks form. Stir a small amount of the beaten egg white mixture into the chocolate mixture to lighten the batter. Carefully fold the remaining egg white mixture into the chocolate mixture.

6. Pout batter into prepared pan

7. Place springform pan into a shallow baking dish in the oven.

8. Bake cake in a 350 degree oven for 45 minutes or until the top is evenly puffed.

9. Torte will not test done in the center.

10. Remove springform pan from baking pa. Cool cake on wire rack. Loosen edge of cake from pan. Remove side from pan and turn onto a serving plate. remove pan bottom and peel off paper. Spoon Chocolate Glaze over the top and allow to drip over the sides. Sprinkle top with chopped pecans. Refrigerate for 30 minutes.

Chocolate Glaze:

In a medium microwave safe bowl, combine the 1/4 cup semisweet chocolate chips, 2 tablespoons butter and 2 tablespoons water. Microwave on high for 45 seconds. Add 1 cup powdered sugar and 1/2 teaspoon vanilla, beat until smooth. If necessary add hot water to bring to glaze consistency.