A two-layered, orange-scented pecan torte filled with whipped cream and a sour cream chocolate topping.

Nut Torte

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

1. Preheat oven to 375°F (190°C).
2. 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.
3. 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.
4. 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.