- 3/4 cups pecans
- 3/4 cups walnuts
- 6 tbsp butter, melted
- 12 oz. semi-sweet chocolate
- 4 egg whites
- 3/4 cup icing sugar
- 1 tsp vanilla
- 1 1/2 cups heavy cream
- 2 tbsp kahlua
- 1 cup sugar
- 1/3 cup water
- 1 tbsp orange zest
- 1 tbsp lemon juice
- 1/2 cup orange juice
- Preheat the oven to 350 F.
- Toast the nuts together for 5 minutes in the oven. Cool. Pour into the food processor with the butter and grind.
- Press into the springform pan.
- Melt the chocolate.
- Whip the egg whites with the icing sugar, and vanilla.
- Whip the cream with the kahlua. Fold in the chocolate and the egg whites.
- Spread into the cake and the chill overnight.
- Combine the sugar, water, lemon juice, and orange zest in a saucepan. Cook until the sugar dissolves and turns golden.
- Stir in the orange juice and allow to bubble for 1 minute.
- Cool to room temperature.
- Serve with the torte.