Indulgent Chocolate Torte

Preheat oven to 325°F.

Grease a 9x3-inch springform pan.

Heat chocolate chips and margarine in a two-quart saucepan over medium heat until chocolate chips are melted; cool 5 minutes.

5 minutes

Stir in flour until smooth.

Stir in egg yolks until well blended.

Whip egg whites in large bowl on high speed until foamy.

Beat in sugar, 1 tablespoon at a time until soft peaks form.

Fold chocolate mixture into egg whites.

Spread in greased a 9x3-inch springform pan.

Bake for 35–40 minutes or until top of cake appears dry and cracked; cool 10 minutes.

35–40 minutes

Heat chocolate and margarine over low heat until melted.

Blend in powdered sugar and water until smooth.

Stir in additional boiling water, ½ teaspoon at a time, until of drizzling consistency.

Heat all ingredients to boiling over medium heat, stirring constantly, reduce heat to low.

Simmer uncovered for 5 minutes.

5 minutes

Let the chocolate stand in a warm place for about 15 minutes before making curls. The thicker the bar of chocolate, the larger your curls will be.

15 minutes

Place the chocolate on waxed paper. Make chocolate curls by pulling a vegetable peeler toward you across the flattest side of the chocolate, pressing firmly in long, thin strokes. Small curls can be made by using the side of the chocolate bar.

Transfer each curl carefully with a toothpick to wax-lined cookie sheet.

Run knife alongside of cake to loosen, remove side of pan. Cook cake completely.

Place on serving plate.

Spread top of cake with chocolate glaze; drizzle with caramel sauce.

Garnish with chocolate curls and pecans.