grand marnier chocolate pecan torte

How To Make grand marnier chocolate pecan torte

• 1

  Stir 1/4 of egg whites into chocolate mixture; fold in remaining egg whites.
• 2

  Pour batter into a buttered 9\" springform pan lined with waxed paper.
• 3

  Bake at 350 on bottom rack for 45-50 minutes or until center is firm.
• 4

  Cool on rack.
• 5

  Cake will sink slightly in the center.
• 6

  Remove pan and liner.
• 7

  Top with Chocolate Ganache Glaze and Grand Marnier Whipped Cream Decoration.
• 8

  Chocolate Ganache Glaze: Finely chop chocolate.
• 9

  Heat cream until hot and on very low heat add chocolate, stirring until smooth and thick.
• 10

  Remove from heat and stir in liqueur.
• 11

  Turn torte, top side down, onto serving plate.
• 12

  Arrange strips of waxed paper under cake edge to catch excess glaze.
• 13

  Pour glaze over top and sides of cake.
• 14

  After a short time, run excess glaze up sides of cake.
• 15

  Cover sides of cake with nuts and remove waxed paper strips.
• 16

  Chill cake while preparing topping.
• 17

  Grand Marnier Whipped Cream Decoration: Whip cream with sugar and liqueur until it holds a shape--do not overbeat.
• 18

  Pipe rosettes or form a ring of whipped cream around top of chocolate glazed torte.
• 19

  With a sharp knife cut peel from orange and slice into circles; cut into quarters.
• 20

  Place oranges around cake on top of whipped cream.
• 21

  If preferred, sprinkle grated orange rind over whipped cream.
• 22

  Cake should be stored in a cool place until served.
• 23

  Torte: Melt broken chocolate in double boiler, stirring constantly, or microwave on medium for about 3 minutes.
• 24

  Set aside and in the small mixer bowl, cream butter, gradually adding 1/2 cup of the sugar; mix until very fluffy.
• 25

  Add egg yolks, liqueur and vanilla; beat until creamy.
• 26

  Transfer to larger bowl.
• 27

  Fold melted chocolate into creamed mixture.
• 28

  Use a food processor or blender to chop pecans to a coarse powder.
• 29

  Combine nuts with crumbs and fold into chocolate mixture.
• 30

  Beat egg whites with salt, gradually adding remaining 1/4 cup sugar; beat until soft peaks form.
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