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.