Preheat the oven to 375°F. Melt the chocolate and margarine spread in a small saucepan over very low heat or in a microwave for 1 to 2 minutes. In a food processor or with an electric mixer, beat the eggs, sugar and vanilla until light and fluffy. Add the chocolate mixture and mix. Add the potato starch and mix, pulsing until just combined.  Fold in the pecans. Pour the batter into a greased 12-inch round springform tart pan or a 12-inch square pan, and bake for 35 minutes until the top is barely firm. It will set completely with the residual heat sticking to the pan. Chill before cutting, so you can cut them neatly. Store refrigerated in a sealed container.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now