Chocolate Pecan Torte

Directions

1. 1
   Position rack in lower third of the oven and preheat to 375°F. Grease the bottom and sides of a 9-inch round springform pan and line with parchment.
2. 2
   Pulse pecans with flour in food processor until finely ground. Set aside. In large bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water. Whisk until chocolate is melted. Whisk in yolks and rum. Set aside.
3. 3
   Combine egg whites with cream of tartar in mixing bowl. Beat on medium until soft peaks form. Gradually sprinkle in rest of sugar; beat on high until stiff but not dry. Whisk flour and pecans into mixture. Fold about 1/4 of egg whites into chocolate mixture to lighten it. Fold in remaining egg whites. Scrape batter into prepared pan; level the top.
4. 4
   Bake 20-25 minutes or until toothpick comes out with a few moist crumbs clinging to it. Cool in pan, on a rack. The cake will sink in the center. Slide a small knife around inside of pan to detach cake. Invert cake; remove pan and paper liner. Turn right side up on platter, or leave cake on pan bottom and place on platter. To serve, sieve on powdered sugar; top with Classic Whipped Cream, if desired.