Grand Marnier Chocolate Pecan Torte

Ingredients & Directions

8 oz Ghirardelli Semi-Sweet -liqueur)
-Chocolate 1/2 ts Vanilla
1/2 c Butter 1 1/3 c Very finely chopped pecans
3/4 c Sugar, divided 1/4 c Dry bread crumbs
6 Egg yolks 7 Egg whites
2 tb Grand Marnier (orange

4 oz Ghirardelli Semi-Sweet -liqueur)
-Chocolate 1/3 c Very finely chopped pecans
1/2 c Heavy whipping cream Grand Marnier Whipped Cream
2 ts Grand Marnier (orange

3/4 c Heavy whipping cream -liqueur)
2 tb Powdered sugar 1 Fresh orange, thin skin
2 ts Grand Marnier (orange -variety

Yield: 8

DIRECTIONS: Torte: Melt broken chocolate in double boiler, stirring
constantly, or microwave on medium for about 3 minutes. Set aside. In the
small mixer bowl, cream butter, gradually adding 1/2 cup of the sugar; mix
until very fluffy. Add egg yolks, liqueur and vanilla; beat until creamy.
Transfer to larger bowl. Fold melted chocolate into creamed mixture. Use a
food processor or blender to chop pecans to a coarse powder. Combine nuts
with crumbs and fold into chocolate mixture. Beat egg whites with salt,
gradually adding remaining 1/4 cup sugar; beat until soft peaks form. Stir
1/4 of egg whites into chocolate mixture; fold in remaining egg whites.
Pour batter into a buttered 9″ springform pan lined with waxed paper. Bake
at 350-F on bottom rack for 45-50 minutes or until center is firm. Cool on
rack. Cake will sink slightly in the center. Remove pan and liner. Top with
Chocolate Ganache Glaze and Grand Marnier Whipped Cream Decoration.

Chocolate Ganache Glaze: Finely chop chocolate. Heat cream until hot. On
very low heat add chocolate, stirring until smooth and thick. Remove from
heat. Stir in liqueur. Turn torte, top side down, onto serving plate.
Arrange strips of waxed paper under cake edge to catch excess glaze. Pour
glaze over top and sides of cake. After a short time, run excess glaze up
sides of cake. Cover sides of cake with nuts. Remove waxed paper strips.
Chill cake while preparing topping.

Grand Marnier Whipped Cream Decoration: Whip cream with sugar and liqueur
until it holds a shape. Do not overbeat. Pipe rosettes or form a ring of
whipped cream around top of chocolate glazed torte. With a sharp knife cut
peel from orange. Slice into circles; cut into quarters. Place oranges
around cake on top of whipped cream. If preferred, sprinkle grated orange
rind over whipped cream. Cake should be stored in a cool place until

8 servings

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