DARK CHOCOLATE PECAN TORTE

      Title: DARK CHOCOLATE PECAN TORTE
  Categories: Chocolate, Cakes
       Yield: 2 Servings
  
       4    Squares (4 Ounces)
            -Unsweetened Chocolate,
            -Broken Into
            Pieces
     1/3 c  Butter Or Margarine
   1 1/2 c  Sugar
   1 1/2 ts Vanilla Extract
       3 lg Eggs, Separated
     1/2 c  Unbleached All Purpose Flour
       3 tb Water
     3/4 c  Finely Chopped Pecans
     1/8 ts Cream Of Tartar
     1/8 ts Salt
            Chocolate Glaze
       1 c  Powdered Sugar
     1/2 ts Vanilla Extract
       2 tb Butter
       2 tb Water
       1    Square (1 Ounce) Unsweetened
            -Chocolate
            Hot Water
  
   Yield: 10 to 12 Servings
   
   In a small microwave safe bowl, place the chocolate and butter.
   Microwave on HIGH (100 %) power 1 Minute or until smooth when
   stirred; cool slightly.
   
   Line the bottom of a 9-inch springform pan with foil; butter the foil
   and sides of the pan.  Pre-heat the oven to 350 Degrees F. In a large
   mixer bowl, combine the chocolate mixture, sugar, and vanilla and
   beat well. Add the egg yolks, beating well after each addition. Blend
   in the flour and water, and beat well. Stir in the pecans. Clean the
   mixer beaters very well and in a small bowl beat the egg whites,
   cream of tartar, and salt until stiff peaks form; carefully fold the
   egg whites into the chocolate mixture. Pour the batter into the
   prepared pan. Bake for 45 minutes or until the top appears dry, (The
   torte will NOT test done in the center).
   
   Cool 1 hour.  Cover and refrigerate until firm. Remove the side of
   the pan. Invert onto a serving plate and carefully remove the bottom
   of the pan and the foil.  Pour the Chocolate Glaze over the torte
   spreading evenly on the top and sides.
   
   Chocolate Glaze:
   
   In a small mixer bowl, combine the powdered sugar and vanilla extract
   and set aside.  In a small microwave safe bowl, place the butter,
   water, and chocolate. Microwave on HIGH (100 %) power 1 minute or
   until smooth when stirred.  Add to the sugar mixture, beating until
   smooth. Add hot water, 1/2 Tsp at a time, if needed until the desired
   consistency is reached.
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