Chocolate Chips Pecan Torte

Ingredients

• 1 cup (2 sticks) butter or margarine, melted
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla extract
• 3 eggs, separated and at room temperature
• 2/3 cup HERSHEY’S Cocoa
• 1/2 cup all-purpose flour
• 3 tablespoons water
• 3/4 cup finely chopped pecans
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 2 cups (12-ounce package) HERSHEY’S Semi-Sweet Chocolate Chips, divided
• 1/4 cup milk (for Royal Chip Glaze)
• Sweetened whipped cream, optional
• Pecan halves, optional

Instructions

1. Heat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with foil; butter the foil and side of the pan.
2. Combine the melted butter, sugar, and vanilla; beat well. Add the egg yolks one at a time, beating after each addition. Add the cocoa, flour, and water; beat well. Stir in the chopped pecans.
3. Beat the egg whites, cream of tartar, and salt in a small bowl with clean beaters until stiff peaks form. Carefully fold into the chocolate mixture along with 1 cup chocolate chips, reserving the remaining chips for the glaze. Pour into the prepared pan.
4. Bake 45 minutes or until the top begins to crack slightly; the center will not test done. Cool 1 hour. Cover and refrigerate until firm. Loosen the cake from the side of the pan and remove the side. Prepare the Royal Chip Glaze and pour it over the cake, letting it run down the sides. Spread evenly over the top and sides with a metal spatula. Garnish with whipped cream or pecan halves, if desired. Cover and refrigerate leftovers.

Royal Chip Glaze

1. Combine the remaining 1 cup chocolate chips and 1/4 cup milk in a small saucepan. Cook over very low heat, stirring constantly, until the chocolate is melted and the mixture is smooth; do not boil. Remove from heat and cool, stirring occasionally, until thickened, about 10 to 15 minutes.