5 1/2 oz. semi-sweet chocolate
1 1/2 c. pecans
2 tbsp. flour
3/4 c. butter
1/4 c. sugar
6 eggs, separated

FROSTING:

1/4 c. hot water
1 tbsp. instant espresso
1/4 c. sugar
3 1/2 oz. semi-sweet chocolate, grated
2 egg yolks
1 container heavy cream
Pecan halves (for garnish)

Melt chocolate in double boiler, then let cool to room temperature. In blender, pulverize pecans and then put in a bowl with flour. In a big separate bowl cream butter and sugar until fluffy. Add 6 egg yolks (one at a time). Stir in chocolate and pecan mixture. Beat 6 egg whites until fluffy and FOLD into mixture. Pour batter into a 10 inch round pan (2 inches deep). Bake at 350 degrees for 30 minutes.

FROSTING: Make in a saucepan. Mix hot water and instant espresso. Add sugar and grated chocolate and cook over low heat. Let it cool and keep stirring for 5 minutes. Add 2 egg yolks, one at a time. In another bowl whip heavy cream and fold into chocolate mixture. Chill it in the freezer for 20 minutes. Frost thickly. Chill for 2 hours and decorate with pecan halves.