2 ounces bittersweet or semi-sweet chocolate, cut into small pieces
3 tablespoons margarine or unsalted butter, cut up
1 1/2 teaspoons honey
2 teaspoons strong coffee
Preheat the oven to 350º. Spread the nuts on a clean baking sheet and bake, stirring once or twice, until lightly toasted and fragrant, 8 to 10 minutes.
Melt the chocolate and margarine in a large heatproof bowl set over simmering water; stir occasionally until melted and smooth. Remove from heat and let cool slightly.
Adjust the oven to 375º. Grease an 8-inch round cake pan. Line the bottom of the pan with parchment paper, grease the parchment and sides; dust the pan, tapping out the excess.
Place the toasted pecans in a food processor with 3 tablespoons of the sugar. Process, pulsing the machine on and off, until nuts are finely ground.
Whisk the remaining sugar into the melted chocolate; then whisk in the eggs one at a time until well blended. Whisk in vanilla and salt. Stir in the pecan mixture. Scrape batter into the prepared pan.
Bake 25 minutes, until the sides of the cake begin to pull away from the pan. The center of the cake will remain moist and fudgy. Transfer pan to a wire rack to cool at least 15 minutes; then invert onto a cardboard cake round, peeling off the parchment.
Make the glaze
In a heatproof bowl set over simmering water, melt chocolate with margarine, stirring until smooth. Remove from heat.
Gently stir in honey and coffee until well blended.
Place torte on a wire rack placed over a tray to catch the excess glaze.
With a metal spatula, spread a thin layer of glaze over the torte, letting it run down the sides.
Place the torte in the refrigerator 15 minutes (or 1 hour at room temperature) to set the glaze.
Gently re-heat the remaining glaze over simmering water. Return the torte to a wire rack placed over a tray and pour all of the remaining glaze over the top to coat.