Chocolate Pecan Orange Torte

Judy Smith

Servings: 93

Ingredients

• 8 oz whipped topping (optional)
• 1/2 cup mini chocolate chips
• 1 pecans, chopped and divided
• 2 TSP orange peel, grated
• 3/4 sugar, divided
• 1 cup chocolate cookie crumbs, divided
• 6 eggs, separated

1. 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.
2. 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.
3. 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.
4. Spread a layer of whipped topping on top of the torte. Sprinkle additional cookie crumbs and orange zest over whipped topping.