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Pecan Torte With Chocolate Glaze




Source of Recipe


Marcia Adams, Christmas in the Heartland


List of Ingredients




TORTE
4 large eggs, at room temperature, separated
1 cup granulated sugar
2 tablespoons sifted cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons orange juice, or white rum
2 cups pecans, very finely ground

FILLING
1/3 cup heavy cream
1 1/2 teaspoons orange zest, grated
1/2 teaspoon vanilla extract
1/4 cup confectioner's sugar
1 teaspoon light corn syrup

FROSTING
8 ounces semisweet chocolate chips
1/2 cup sour cream
speck of salt
Pistachio nuts, chopped, for garnish

Recipe



TORTE: Preheat the oven to 350 degrees. In a mixer bowl, beat the egg yolks until thick and light, about 2 minutes. Gradually add the granulated sugar, and then beat for another 2 minutes so the mixture is well combined. By hand, stir in the cake flour, salt, baking powder, and juice or rum. In another mixer bowl, beat the egg whites until very stiff. Fold half of the nuts into the yolk mixture, then add half of the egg whites to the egg-nut mixture and repeat, ending with the egg whites. Pour into 2 well-greased 8-inch cake pans and bake for 25 to 30 minutes, or until the tops are golden brown and spring back when lightly touched with your finger. Cool on a rack for 20 minutes, then remove from the pans.

FILLING: Pour the cream into a chilled mixer bowl and add the orange zest, vanilla, confectioners' sugar, an corn syrup. Beat until stiff. Place one cake layer on a round plate and spread with all the filling. Top with the remaining layer and refrigerate.

FROSTING: Melt the chocolate morsels in a double boiler over hot, not boiling, water. Stir in the sour cream and salt, and mix gently. Remove from the heat and spread on the sides and top of the torte. Sprinkle with chopped pistachios. Makes 10 servings.