Servings: dozen DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding half cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining quarter cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 23 cm springform pan lined with parchment paper. Bake at 190ºC for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*. * Separate recipe