Recipe - Pecan Torte With Chocolate Glaze

TORTE
4 lg Eggs, at room temperature,
separated
1 cup Granulated sugar
2 tablespoon Sifted cake flour
One half teaspoon Salt
One fourth teaspoon Baking powder
3 tablespoon Orange juice or white rum
2 cup Very finely group pecans

FILLING
1/3 cup Heavy cream
1 One half teaspoon Grated orange zest
One half teaspoon Vanilla extract
One fourth cup Confectioners' sugar
1 teaspoon Light corn syrup

FROSTING
8 ounce Semisweet chocolate morsels
One half cup Sour cream
Speck of salt
Chopped pistachio nuts for
garnish

To make torte: Preheat the oven to 350oF. 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 eggnut
mixture and repeat, ending with the egg whites. Pour into 2 wellgreased
8inch 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.

To make 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. To make 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.

Marcia Adams, Christmas in the Heartland (copyright(c)1992 by Clarkson
Potter Publishers). Posted to TNT Prodigy's Recipe Exchange Newsletter by
JeannePie@aol.com on Apr 28, 1997