Chocolate Pecan Torte

Rich chocolate heaven with no flour in sight!

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   1 - toast your pecan nuts slightly and allow to cool before grinding. On a side note, the resulting pecan-nut butter is excellent on toast just as it is...
   2 - preheat the oven to 180C (about 350F/gas mark 4). Grease an 8inch springform tin, line with greaseproof paper then grease the paper. Wrap the tin with tin foil - THIS IS IMPORTANT. It is worth investing in a springform tin if you don't have one as this recipe is too gooey for any other sort of tin I've tried.
   3 - melt the chocolate and butter over a low heat and stir until smooth. Set aside.
   4 - beat eggs, sugar and vanilla until frothy then stir in the melted chocolate, ground nuts and cinnamon. Pour into the tin and place the tin into a large roasting tin and pour boiling water into the roasting tin until the springform tin is sitting in about 1inch of water. If you have wrapped the tin in foil properly, no water will get into the tin and ruin the torte.
   5 - bake for 25 - 30 minutes, until the edge of the cake is set but the centre is still soft. Remove the foil and set on a wire rack.
   
   For the glaze, melt the chocolate, butter, honey and cinnamon over a low heat, stirring until smooth and glossy. Remove from the heat. Allow to cool for about 5 minutes so it is not too runny.
   Remove the torte from the tin and invert onto a large cake plate. Pour over the glaze, tilting the plate to get full coverage. You can use a palette knife to smooth the edges but I like it to look a little rough.
   
   The torte is delicious cold but you can serve now with a little single cream for a warm, gooey treat which will blow your diet out of the water!