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1
In a small microwave safe bowl, place the chocolate and butter.
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2
Microwave on HIGH (100 %) power 1 Minute or until smooth when stirred; cool slightly.
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3
Line the bottom of a 9-inch springform pan with foil; butter the foil and sides of the pan.
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4
Pre-heat the oven to 350 Degrees F. In a large mixer bowl, combine the chocolate mixture, sugar, and vanilla and beat well.
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5
Add the egg yolks, beating well after each addition.
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6
Blend in the flour and water, and beat well.
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7
Stir in the pecans.
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8
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.
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9
Pour the batter into the prepared pan.
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10
Bake for 45 minutes or until the top appears dry, (The torte will NOT test done in the center).
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11
Cool 1 hour.
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12
Cover and refrigerate until firm.
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13
Remove the side of the pan.
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14
Invert onto a serving plate and carefully remove the bottom of the pan and the foil.
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15
Pour the Chocolate Glaze over the torte spreading evenly on the top and sides.
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16
Chocolate Glaze: In a small mixer bowl, combine the powdered sugar and vanilla extract and set aside.
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17
In a small microwave safe bowl, place the butter, water, and chocolate.
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18
Microwave on HIGH (100 %) power 1 minute or until smooth when stirred.
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19
Add to the sugar mixture, beating until smooth.
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20
Add hot water, 1/2 tablespoon at a time, if needed until the desired consistency is reached.
