Dark Chocolate Pecan Torte

4 squares (4 ounces) unsweetened chocolate; broken into pieces
⅓ cup unsalted butter or margarine
1½ cups granulated sugar
1½ teaspoons vanilla extract
3 large eggs; separated
½ cup unbleached all-purpose flour
3 tablespoons water
¾ cups Pecan Valley Pecan Pieces; finely chopped
⅛ teaspoon cream of tartar
⅛ teaspoon sea salt
1 recipe Chocolate Glaze

1. 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.
2. Line the bottom of a 9-inch spring form pan with foil; butter the foil and sides of the pan.
3. Preheat the oven to 350ºF.
4. 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.
5. 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.
6. Bake in a preheated oven for 45 minutes or until the top appears dry. (The torte will NOT test done in the center).
7. 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.Yield: 10 to 12 Servings

Chocolate Glaze
1 cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons unsalted butter
2 tablespoons water
1 square (1 ounce) unsweetened chocolate
Hot water1. In a small mixer bowl, combine the powdered sugar and vanilla extract and set aside.
2. 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, ½ teaspoon at a time, if needed until the desired consistency is reached.

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