4 Squares (4 Ounces) 1/8 ts Cream Of Tartar
-Unsweetened Chocolate, 1/8 ts Salt
-Broken Into Chocolate Glaze
Pieces 1 c Powdered Sugar
1/3 c Butter Or Margarine 1/2 ts Vanilla Extract
1 1/2 c Sugar 2 tb Butter
1 1/2 ts Vanilla Extract 2 tb Water
3 lg Eggs, Separated 1 Square (1 Ounce) Unsweetened
1/2 c Unbleached All Purpose Flour -Chocolate
3 tb Water Hot Water
3/4 c Finely Chopped Pecans
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.
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.