Grand Marnier Chocolate Pecan Torte1
By Just A Pinch KitchenCrew
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8 ozsemi-sweet chocolate
3/4 csugar, divided
2 Tbspgrand marnier
1 cvery finely chopped pecans
3/4 cheavy whipping cream
2 Tbspconfectioners' sugar
2 tspgrand marnier
1fresh orange, thin skin variety
How to Make Grand Marnier Chocolate Pecan Torte
- Torte: Melt broken chocolate in double boiler, stirring constantly, or microwave on medium for about 3 minutes.
- Set aside and 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 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 and on very low heat add chocolate, stirring until smooth and thick.
- Remove from heat and 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 and 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 and 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 served.