Chocolate Pecan Orange Torte
Submitted by: Jean Olson
Serving Size: 9
Nutritional Information: 327 calories, 19g fat, 7g saturated fat, 141mg cholesterol, 98mg sodium, 35g carbohydrate, 2g fiber, 7g protein
|1 cups||chocolate cookie crumbs, divided|
|3/4 cups||sugar, divided|
|2 teaspoons||orange peel, grated|
|1 cups||pecans, chopped and divided|
|1/2 cups||mini chocolate chips|
|8 ounces||whipped topping (optional)|
- Heat oven to 325 degrees. Grease bottom of 9 - inch spring form pan. Sprinkle 2 tablespoons chocolate cookie crumbs over bottom of pan; set aside.
- In a large bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar. Beat until stiff peaks form; set aside. In a separate bowl, beat egg yolks and 1/4 cup sugar. Stir in 3/4 cup chocolate cookie crumbs, orange peel, 3/4 cup pecans and chocolate chips. Fold egg whites into egg yolk mixture. Pour into prepared pan; sprinkle with remaining 1/4 cup pecans.
- Bake for 30 minutes. Turn off heat; let dish cool in oven for 10 minutes. Transfer to wire rack and let cool for 15 more minutes. Loosen torte from side of pan using a knife; remove side of pan. With a spatula, loosen torte from pan and transfer to a serving dish.
- Spread a layer of whipped topping on top of the torte. Sprinkle additional cookie crumbs and orange zest over whipped topping.