very finely chopped pecans
heavy whipping cream
fresh orange, thin skin variety
1Torte: Melt broken chocolate in double boiler, stirring constantly, or microwave on medium for about 3 minutes.
2Set aside and in the small mixer bowl, cream butter, gradually adding 1/2 cup of the sugar; mix until very fluffy.
3Add egg yolks, liqueur and vanilla; beat until creamy.
4Transfer to larger bowl.
5Fold melted chocolate into creamed mixture.
6Use a food processor or blender to chop pecans to a coarse powder.
7Combine nuts with crumbs and fold into chocolate mixture.
8Beat egg whites with salt, gradually adding remaining 1/4 cup sugar; beat until soft peaks form.
9Stir 1/4 of egg whites into chocolate mixture; fold in remaining egg whites.
10Pour batter into a buttered 9" springform pan lined with waxed paper.
11Bake at 350 on bottom rack for 45-50 minutes or until center is firm.
12Cool on rack.
13Cake will sink slightly in the center.
14Remove pan and liner.
15Top with Chocolate Ganache Glaze and Grand Marnier Whipped Cream Decoration.
16Chocolate Ganache Glaze: Finely chop chocolate.
17Heat cream until hot and on very low heat add chocolate, stirring until smooth and thick.
18Remove from heat and stir in liqueur.
19Turn torte, top side down, onto serving plate.
20Arrange strips of waxed paper under cake edge to catch excess glaze.
21Pour glaze over top and sides of cake.
22After a short time, run excess glaze up sides of cake.
23Cover sides of cake with nuts and remove waxed paper strips.
24Chill cake while preparing topping.
25Grand Marnier Whipped Cream Decoration: Whip cream with sugar and liqueur until it holds a shape--do not overbeat.
26Pipe rosettes or form a ring of whipped cream around top of chocolate glazed torte.
27With a sharp knife cut peel from orange and slice into circles; cut into quarters.
28Place oranges around cake on top of whipped cream.
29If preferred, sprinkle grated orange rind over whipped cream.
30Cake should be stored in a cool place until served.