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Line bottom of 9 inch springform pan with aluminum foil; butter foil and side of pan, set aside. Combine 3/4 cup melted butter, the sugar and vanilla in large mixer bowl; beat well. Add egg yolks, one at a time, beating well after each addition. Blend in cocoa, flour, oil and water; beat well. Stir in chopped pecans. Beat egg whites, cream of tartar, and salt in small mixer bowl until stiff peaks form. Carefully fold into chocolate mixture. Pour into prepared pan. bake at 350 degrees for 45 minutes or until top begins to crack slightly. Cool 1 hour. Cover; chill until firm. Remove side of pan. Prepare Royal Glaze. pour over cake, allowing glaze to run down side. With narrow metal spatula, spread glaze evenly on top and side. Allow to harden. Garnish with pecan halves.
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Royal Glaze- Break 8 blocks (8 ounces) semi-sweet baking chocolate into small pieces. Combine chocolate pieces and 1/2 cup heavy or whipping cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool; stirring occasionally, until mixture begins to thicken, 10 to 15 minutes.
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