CAKE:

3/4 c. butter, cut in 1/2" pieces
3 oz. unsweetened chocolate, chopped
3 eggs, separated
1 1/4 c. sugar
1/2 c. plus 2 tbsp. flour
1/2 c. chopped pecans
1/2 tsp. vanilla
12 caramels, melted
1/2 c. pecan halves

Preheat oven to 350 degrees. Grease bottom and sides of 9 inch heart pan with solid vegetable shortening; line bottom with waxed paper. Melt butter in top of double boiler or in microwave, add chocolate; stir until melted and smooth. Remove from heat, cool slightly.

In a large mixing bowl mix egg yolks and sugar until just blended; stir in chocolate mixture. Add flour, chopped pecans, vanilla and stir. Do not use mixer or over mix.

In a large mixer bowl beat egg whites with salt until stiff, not dry. Mix one fourth of egg whites into chocolate mixture to lighten; fold into remaining egg white.

Pour into prepared pan, drizzle melted caramel over batter, sprinkle with pecan halves. Bake 30 to 35 minutes. Cool 10 minutes, remove from pan. Cool. Glaze with chocolate topping.

10 servings.

CHOCOLATE TOPPING:

1 pkg. (14 oz.) light or dark sweet chocolate chips
1/2 c. whipping cream, unwhipped
1/2 c. pecan halves

Finely chop chocolate chips (this can be done in food processor with metal blade). Heat whipping cream to boiling point, do not boil.

To make in food processor; pour hot cream into machine after chocolate has been chopped and process until smooth.

To make on top of range, heat cream in saucepan; add chopped chocolate and stir until smooth.

Place cake on rack over pan. Pour glaze over cake. Garnish with pecan halves.