Chocolate Pecan Torte

-GLAZE-
4 oz Bittersweet chocolate;
-broken into chunks
4 tb Unsalted butter
2 tb Honey
1 pn Cinnamon
36 Whole pecans

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 (that’s why you lined the pan with foil, so the water doesn’t
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.