1 c Butter or margarine; melted
1 1/2 c Sugar
1 1/2 ts Vanilla extract
3 Eggs*; separated
2/3 c Cocoa
1/2 c All-purpose flour
3 tb Finely chopped pecans
1/8 ts Cream of tartar
1/8 ts Salt
**ROYAL GLAZE**; recipe in
; directions
1 1/3 c Semisweet chocolate; broken
-up
1/2 c Whipping cream
Pecan halves; optional
*Eggs should be at room temperature. Line bottom of 9 inch springform pan
with aluminum foil; butter foil and side of pan. Heat oven to 350 F. In
large mixer bowl, combine melted butter, sugar and vanilla; beat well. Add
egg yolks, one at a time, beating well after each addition. Blend in cocoa,
flour and water; beat well. Stir in nuts. In small mixer bowl beat egg
whites, cream of tartar and salt until stiff peaks form; carefully fold
into chocolate mixture. Pour into prepared pan. Bake 45 minutes or until
top begins to crack slightly. (Cake will not test done in center.) Cool 1
hour. Cover; chill until firm. Remove side of pan. Pour Royal Glaze over
cake, allowing glaze to run down side. Spread glaze evenly on top and side.
Allow to set. Garnish with pecan halves if desired.
10 – 12 servings
ROYAL GLAZE In small saucepan combine the chocolate (chocolate chips work
very well) and whipping cream. Cook over very low heat, stirring
constantly, until chocolate is melted and mixture begins to thicken.
Yields
10 servings
