Chocolate Pecan Torte

8 ounces bittersweet chocolate
¾ cups unsalted butter
4 eggs; separated
¾ cups granulated sugar; divided
1 teaspoon vanilla
¼ cup unsifted cake flour
⅔ cups Pecan Valley Pecan Meal
Pinch of cream of tartar
Chocolate Rum Glaze1. Preheat oven to 375ºF.
2. In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside.
3. Beat egg yolks for 1 to 2 minutes, gradually adding ½ cup sugar and vanilla.
4. Beat in chocolate mixture.
5. Fold in flour and nuts.
6. Beat egg whites with cream of tartar until foamy. Gradually add remaining ¼ cup sugar, beating until stiff peaks form.
7. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into9-inch spring form pan lined with parchment paper.
8. Bake in a preheated oven for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Chocolate Rum Glaze.

Note: For shiny glaze, store cake at room temperature until serving time.

Chocolate Rum Glaze
4 ounces bittersweet chocolate
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1 tablespoon dark rum1. In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat.
2. Stir in corn syrup and rum

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