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1
Preheat the oven to 375.
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2
Butter a 9-inch round springform pan.
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3
Line the bottom of the pan with parchment paper and butter the paper.
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4
Spread the pecans on a large rimmed baking sheet and bake for 8 minutes, or until lightly toasted.
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5
Transfer to a plate and let cool, then coarsely chop.
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6
Leave the oven on.
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7
In a large saucepan, bring 2 inches of water to a simmer over low heat.
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8
In a large stainless steel bowl, whisk the eggs with the granulated and confectioners' sugars.
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9
Set the bowl over the simmering water and whisk the egg mixture constantly until it is warm to the touch, about 3 minutes.
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10
Remove the bowl from the heat.
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11
Put the butter and chocolate in a medium stainless steel bowl and set over the simmering water until just melted, about 3 minutes.
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12
Add the vanilla, stir well and remove from the heat.
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13
Using a handheld electric mixer, beat the egg mixture at high speed until pale yellow and doubled in volume, about 5 minutes.
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14
Add the flour all at once and gently fold it in with a whisk.
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15
Using a rubber spatula, fold in the melted chocolate and the pecans.
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16
Pour the batter into the prepared pan and set it on a baking sheet.
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17
Bake for 20 minutes.
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18
Reduce the oven temperature to 350 and continue to bake the cake for about 50 minutes longer, or until set and an instant-read thermometer inserted in the center registers 200.
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19
Transfer the cake to a wire rack and let cool to room temperature in the pan, about 4 hours.
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20
Remove the side of the springform pan and pierce any bubbles that formed on the surface of the cake.
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21
In a small saucepan, bring the cream to a boil.
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22
Put the chocolate in a medium bowl, pour the hot cream over it and let stand for 5 minutes, or until the chocolate is melted.
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23
Add the Grand Marnier and whisk until smooth.
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24
Set aside, whisking occasionally, until shiny and just warm to the touch, 1 1/2 to 2 hours.
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25
Invert the cake onto a plate and peel off the parchment paper.
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26
Turn the cake over onto a rack set over a baking sheet.
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27
Pour 1/3 cup of the ganache over the top of the cake and spread it evenly with an offset spatula.
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28
Refrigerate the cake on the rack until set, about 20 minutes.
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29
Slowly pour the remaining ganache over the cake, spreading it over the top and around the sides.
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30
Refrigerate the cake until the ganache is set, about 20 minutes.
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31
Cut the cake into wedges with a hot knife, wiping the blade between cuts.
