FEBRUARY 2010 RECIPE
Preheat oven to 350 degrees. Line bottom of 9-inch springform pan with aluminum foil; butter foil and sides of pan, set aside.
Combine butter, sugar, and vanilla in large mixing bowl; beat well. Add egg yolks,one at a time, beating well after each addition. Blend in cocoa, flour, oil, and water; beat well. Stir in chopped pecans.
In a separate bowl beat egg whites, cream of tartar and salt until stiff peaks form. Carefully fold into chocolate mixture. Pour into prepared pan.
Bake 45 minutes or until top begins to crackslightly (cake willnot test done in center). Remove from oven to wire rack and cool 10 minutes. Run a butter knife around edges of cake to loosen from side. Cool in pan for 50 more minutes. Cover; chill until firm, at least 4 hours.
At serving time, remove from springform pan and peel foil off the bottom. Cut into 12 slices and place on serving plates. Pour warm chocolate sauce over cake slices and top each slice with a pecan half. Serve.
Alternately, after the cake has been cooled in the fridge, remove from springform pan, remove foil and place entire cake on serving platter. Pour warm chocolate sauce over entire cake and top with pecan pieces. Return to fridge for at least 1 more hour to allow the chocolate to set.
Combine chocolate chips and cream in a small saucepan. Cook ovr low heat, or in a double boiler, stirring constantly, until chocolate is melted and mixture is smooth; do not boil.