Indulgent Chocolate Torte

Instructions

Heat the oven to 325°F and grease a 9x3-inch springform pan. Melt the chocolate chips with the margarine in a two-quart saucepan over medium heat, then let the mixture cool for 5 minutes.

Stir the flour into the cooled chocolate until smooth, then stir in the egg yolks until fully blended.

Whip the egg whites in a large bowl on high speed until foamy. Beat in the sugar 1 tablespoon at a time until the whites hold soft peaks.

Fold the chocolate mixture into the egg whites, spread the batter in the prepared pan, and bake for 35 to 40 minutes. The cake is ready when the top looks dry and cracked. Let it cool for 10 minutes.

For the chocolate glaze, melt the unsweetened chocolate with the 1 teaspoon of margarine over low heat. Blend in the powdered sugar and 5 teaspoons of boiling water until smooth, then stir in more boiling water, ½ teaspoon at a time, until it is thin enough to drizzle.

For the caramel sauce, combine the brown sugar, cream, corn syrup, 1 tablespoon of margarine and the cinnamon in a pan. Bring to a boil over medium heat, stirring constantly, then reduce the heat to low and simmer uncovered for 5 minutes.

For the curls, let the chocolate bar stand in a warm place for about 15 minutes. Pull a vegetable peeler firmly across the flattest side in long, thin strokes, or use the side of the bar for small curls. Move each curl with a toothpick onto a wax-lined cookie sheet.

Run a knife around the edge of the cake and remove the side of the pan. Let the cake cool completely, then set it on a serving plate.

Spread the glaze over the top and drizzle with the caramel sauce. Garnish with the chocolate curls and chopped pecans.