Chocolate Pecan Torte

8 large eggs, separated
1-1/2 cups sugar, divided
1-1/2 cups ground pecans
2/3 cup all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
2 teaspoons vanilla extract

Chocolate frosting:
3 cups heavy whipping cream
1 cup confectioners’ sugar
1/2 cup baking cocoa
2 teaspoons vanilla extract
chocolate glaze:
2 tablespoons baking cocoa
2 tablespoons water
1 tablespoon butter
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract

Let eggs stand at room temperature for 30 minutes.

In a large bowl, beat egg yolks.

Gradually add 1 cup sugar, beating until thick and lemon-colored.

Combine pecans, flour, cocoa, baking soda and salt; add to yolk mixture alternately with water.

Stir in vanilla.

In another large bowl, beat egg whites until foamy.

Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter.

Spoon into two greased and floured 9-in. round baking pans.

Bake at 375° for 20-22 minutes or until cake springs back when lightly touched.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream until soft peaks form.

Beat in confectioners’ sugar, cocoa and vanilla until stiff peaks form.

Cut each cake horizontally into two layers.

Place bottom layer on a serving plate; top with about 1 cup frosting. Repeat layers twice. Top with remaining layer.

For glaze, in a small saucepan, combine cocoa, water and butter.

Cook and stir over medium heat until butter is melted.

Remove from the heat; stir in confectioners’ sugar and vanilla until smooth.

Spread over top of cake.

Spread remaining frosting over sides of cake.

Store in the refrigerator.