Line the bottom of the pan with waxed paper, extending the paper over the bottom edge.
Attach side to bottom of the springform pan, making sure paper is secured to the pan.
Trim paper to just beyond edge of pan.
Grease paper and 1 inch up sides of pan with shortening or butter; set aside (or, grease the bottom of a 9x1 1/2" round baking pan; line bottom of pan with waxed paper. Grease the paper and side of pan. Set aside).
Place the 1 cup of chocolate pieces and the 1/3 cup butter in a large microwave-safe bowl.
Microwave on 100 percent power (high) for 1 minute to 1 minute and 15 seconds or until chocolate is smooth when stirred; cool slightly.
Add granulated sugar and the 1 1/2 tsp vanilla to melted chocolate mixture.
Beat with an electric mixer on medium speed until well mixed.
Add egg yolks, one at a time, beating well after each addition.
Beat in flour and water on low speed, just until combined.
Stir in the 3/4 cup pecans.
Thoroughly wash beaters.
In a bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed just until stiff peaks form (tips stand straight).
Stir a small amount of the beaten egg white mixture into the chocolate mixture to lighten the batter.
Carefully fold the remaining egg white mixture into the chocolate mixture.
Pour batter into prepared pan.
If using the springform pan, place it in a shallow baking pan on the oven rack.
If using the 9" baking pan, place it directly on the oven rack.
Bake cake in a 350°F oven about 45 minutes for the springform pan or about 35 minutes for the 9" pan or until the top is evenly puffed.
Torte will not test done in center.
Top will have a sugary crust that will crack.
Remove springform pan from baking pan.
Cool cake in pan on wire rack.
Loosen edge of cake from pan.
Remove side of pan.
Invert onto serving plate.
Remove pan bottom.
Peel off paper.
If using 9" pan, cool cake in pan on wire rack for 30 minutes; loosen side of cake and invert onto plate.
Peel off paper.
Spoon Chocolate Glaze over cake, spreading to cover top and allowing glaze to drip over sides.
If desired, sprinkle top with chopped pecans.
Cover; refrigerate about 30 minutes or until glaze is set.
In a medium microwave-safe bowl, combine the 1/4 cup semisweet chocolate chips, 2 Tablespoons unsalted butter and 2 tablespoons water.
Microwave on 100 percent (high) about 45 seconds.
Add 1 cup sifted confectioners' sugar and 1/2 teaspoon pure vanilla extract; beat until smooth.
If necessary, add hot water, 1 teaspoon at a time to make a glaze consistency.
Because the torte has very little flour and lots of sugar, the top will puff up during baking and crack.
Don't worry about the cracks.
Before glazing, invert the cake so the smooth bottom becomes the top.
My cake did not crack on top.
Use a large spoon to spread the glaze on the torte, letting some of the glaze spill oven the side.
For a fancier dessert, use a spatula to carefully smooth the glaze around the sides of the torte and over the top.