INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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