<http://schema.org/recipeInstructions>
" Heat oven to 350\u00B0F. Coat a 9-in. springform pan with cooking spray, line the bottom with parchment paper, and coat the paper with cooking spray. Using a food processor, pulse 1 cup of the pecans until finely ground. Coarsely chop the remaining 3/4 cup pecans and set aside. In a microwave-safe bowl, melt 8 oz of the chocolate with 1/2 cup of the butter on high, stirring every 20 seconds, until smooth, about 1 minute. Using an electric mixer, beat the egg yolks and sugar in a large bowl until pale yellow in color, about 2 minutes. Stir in the ground pecans and melted chocolate. In a second large bowl, using an electric mixer (with clean beaters), beat the egg whites until stiff peaks form. Stir 1 cup of the whites into the chocolate mixture. Using a large rubber spatula, gently fold the rest of the whites into the chocolate mixture until no white streaks remain. Spread the chocolate mixture evenly into the prepared pan and bake until the cake has set and is slightly puffed, 30 to 35 minutes. Let the cake cool completely in the pan, then invert onto a serving plate. In a small bowl, dissolve the espresso in 1 Tbsp hot water. In a microwave-safe bowl, melt the remaining 6 oz chocolate and 3 Tbsp butter, stirring every 20 seconds, until smooth, about 1 minute; stir in the vanilla and espresso. Using a spatula, spread the glaze evenly over the top and sides of the cake. Press the chopped pecans onto the sides and refrigerate, uncovered, until the glaze is set, at least 30 minutes and up to 1 day."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11808/flourless-chocolate-cake-recipe-122900/?src=shelter_footer>