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1
Preheat oven to 350F.
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2
and butter two 8- by 2-inch round cake pans.
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3
Line each pan with a round of wax paper and butter paper.
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4
In a food processor pulse 2 cups pecans with flour, salt, and baking powder until finely ground (do not pulse to a paste).
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5
Transfer mixture to a bowl and stir in orange juice.
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6
Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow.
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7
Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly.
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8
In another bowl with cleaned beaters beat whites until they hold stiff peaks.
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9
Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.
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10
Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans.
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11
Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely.
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12
Carefully remove wax paper from bottoms of cake layers.
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13
While cake layers are cooling, on a baking sheet toast remaining 1/2 cup pecans until fragrant and a shade darker, about 8 minutes.
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14
Cool nuts and chop.
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15
In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.
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16
Arrange 1 cake layer, top side up, on a serving plate and spread filling evenly onto layer.
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17
Put remaining layer, bottom side up, on filling.
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18
Chop chocolate.
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19
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.
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20
Remove chocolate from heat and stir in sour cream and a pinch salt until smooth.
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21
Immediately spread frosting on top and side of torte and pat toasted pecans around side.
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22
Chill torte, loosely covered, until frosting is set, at least 1 hour, and up to 3 days.
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23
Serve torte chilled or at room temperature.
