Pecan Torte With Chocolate Glaze
Torte:
4 large eggs, at room temperature, separated
1 c. granulated sugar
2 tbsps. sifted cake flour
1/2 tsp. salt
1/4 tsp. baking powder
3 tbsps. orange juice or white rum
2 c. very finely group pecans
Filling:
1/3 c. heavy cream
1 1/2 tsps. grated orange zest
1/2 tsp. vanilla extract
1/4 c. confectioners’ sugar
1 tsp. light corn syrup
Frosting:
8 oz. semisweet chocolate morsels
1/2 c. sour cream
speck of salt
chopped pistachio nuts for garnish
To make 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.
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.