*  Exported from  MasterCook  *
 
                         DARK CHOCOLATE PECAN TORTE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Chocolate                        Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving