Bittersweet Chocolate Torte

From the Kitchen of: Maureen Dobbins
Source:

Ingredients:

6 squares bittersweet baking chocolate, divided
3/4 cup (1-1/2 sticks) butter
1 cup sugar
3 eggs
1 teaspoon vanilla
1/3 cup flour
1/4 teaspoon salt
1/2 cup chopped pecans'

Directions:

Preheat oven to 350.
Grease and flour 9-inch round cake pan. Line bottom of pan with wax paper.

Microwave 4 squares of the chocolate and butter in large bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and salt until blended. Stir in pecans. Pour into prepared pan.

Bake at 350 for 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan 5 minutes. Run small knife around side of pan to loosen edge. Invert torte onto serving platter; remove wax paper. Cool completely.

Sift unsweetened cocoa over top. Melt remaining 2 squares chocolate and drizzle over top and spread on sides of torte. Garnish sides with additional chopped nuts if desired.