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Torte:
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Melt broken chocolate in double boiler, stirring constantly, or microwave on medium for about 3 minutes.
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Set aside.
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4
In the small mixer bowl, cream butter, gradually adding 1/2 cup of the sugar; mix until very fluffy.
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Add egg yolks, liqueur and vanilla; beat until creamy.
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Transfer to larger bowl.
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Fold melted chocolate into creamed mixture.
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Use a food processor or blender to chop pecans to a coarse powder.
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Combine nuts with crumbs and fold into chocolate mixture.
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Beat egg whites with salt, gradually adding remaining 1/4 cup sugar; beat until soft peaks form.
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Stir 1/4 of egg whites into chocolate mixture; fold in remaining egg whites.
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Pour batter into a buttered 9 inch springform pan lined with waxed paper.
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Bake at 350F (180C) on bottom rack for 45 to 50 minutes or until center is firm.
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Cool on rack.
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Cake will sink slightly in the center.
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Remove pan and liner.
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Top with Chocolate Ganache Glaze and Grand Marnier Whipped Cream Decoration.
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Chocolate Ganache Glaze:
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Finely chop chocolate.
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Heat cream until hot.
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On very low heat add chocolate, stirring until smooth and thick.
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Remove from heat.
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Stir in liqueur.
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Turn torte, top side down, onto serving plate.
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Arrange strips of waxed paper under cake edge to catch excess glaze.
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Pour glaze over top and sides of cake.
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After a short time, run excess glaze up sides of cake.
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Cover sides of cake with nuts.
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Remove waxed paper strips.
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Chill cake while preparing topping.
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Grand Marnier Whipped Cream Decoration:
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Whip cream with sugar and liqueur until it holds a shape.
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Do not overbeat.
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Pipe rosettes or form a ring of whipped cream around top of chocolate glazed torte.
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35
With a sharp knife cut peel from orange.
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Slice into circles; cut into quarters.
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Place oranges around cake on top of whipped cream.
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If preferred, sprinkle grated orange rind over whipped cream.
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Cake should be stored in a cool place until served.
