Chocolate Pecan Torte

For the Torte: Preheat oven to 350 F. In a food processor, grind the pecans until they just start to form a paste (the pecan bits should be about the size of uncooked couscous). For a bit of extra flavor, toast the pecans first in a 250 degree for about 5 minutes, or use a wok on low heat. Grease a 9-inch springform torte pan, and line the bottom with a circle of waxed paper (and grease the paper, too). Wrap the outside of the springform pan with aluminum foil. Melt chocolate and butter in a medium sauce pan over low heat. In a mixing bowl, mix egg sugar, vanilla, and cinnamon until frothy. Add melted chocolate, and stir until smooth. Once smooth, stir in ground nuts until the consistency is even. Pour mixture into torte pan, and place torte pan in a cookie sheet or large baking dish, and pour boiling water around the pan until the water comes up 1/2 inch or so up the outside of the pan (thats why you lined the pan with foil, so the water doesnt seep in). Bake in the oven at 350 for about 20 minutes (until it looks kinda like a cooked pan of brownies). Remove and cool, then remove torte from pan and place on a plate so that the smooth (bottom) side is up. For the Glaze: Melt the chocolate and the butter in a small saucepan. Add honey and cinnamon, stir until smooth and remove from heat. Dip whole pecans halfway into the glaze and place on wax paper until set. Glaze the torte with the remainder of the chocolate mix, smoothing with a knife or metal spatula. Decorate with the pecans. Makes a large, very sinful 9 inch torte. Formatted and Busted by Carriej999@AOL.com 3/6/98 Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 7, 1998