A two-layered, orange-scented pecan torte with a whipped cream filling and a sour cream chocolate topping.
4 large eggs, separated
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon orange juice
2 cups chopped pecans
1 cup heavy cream, whipped
1 teaspoon grated orange peel
1 cup semisweet chocolate chips
1/2 cup sour cream
2 tablespoons nuts, chopped
- Preheat oven to 375°F (190°C).
- Beat egg yolks in a mixer until thick and light, then beat in sugar. When the mixture forms a ribbon, stir in flour, salt, baking powder, orange juice, and chopped pecans. Beat egg whites until stiff and fold into the pecan mixture. Pour into two greased 8-inch cake pans lined with greased wax paper.
- Bake for 25 minutes, or until the center is set. Cool for 5 minutes on a wire rack. Remove from the pans. Whip cream with grated orange peel to stiff peaks. Spread one cake layer with the whipped cream and top with the remaining layer.
- Meanwhile, melt semi-sweet chocolate chips in a double boiler; stir in sour cream. When well mixed, spread over the torte. Garnish with chopped nuts.
Makes 8 servings.