Best Grand Marnier Chocolate Torte Recipes

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FROZEN GRAND MARNIER TORTE WITH DARK CHOCOLATE CRUST AND SPICED CRANBERRIES



Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries image

Categories     Liqueur     Chocolate     Citrus     Dairy     Fruit     Dessert     Christmas     Cranberry     Winter     Bon Appétit     Kidney Friendly

Yield Makes 12 servings

Number Of Ingredients 26

Crust
1 9-ounce package chocolate wafer cookies
1/2 cup semisweet chocolate chips
3 tablespoons sugar
7 tablespoons unsalted butter, melted
Filling
8 large egg yolks
1 cup sugar
1/4 cup water
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 cups chilled heavy whipping cream
1/2 cup chilled sour cream
5 tablespoons Grand Marnier or other orange liqueur
3 tablespoons frozen orange juice concentrate, thawed
1 tablespoon grated orange peel
Topping
1/2 cup ruby Port
1 tablespoon cornstarch
1 cup sugar
1/4 cup honey
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
5 cups fresh cranberries or frozen, partially thawed, divided
White chocolate curls (optional)

Steps:

  • For crust:
  • Finely grind cookies, chips, and sugar in processor. Add melted butter; blend until wet crumbs form. Set aside 1/2 cup crumb mixture. Press remaining crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • For filling:
  • Whisk first 3 ingredients in medium metal bowl. Set over saucepan of simmering water and whisk vigorously until candy thermometer registers 175°F, about 8 minutes. Remove bowl from over water. Add spices. Using mixer, beat until thick and cool, about 5 minutes.
  • Using electric mixer, beat whipping cream, sour cream, Grand Marnier, orange juice concentrate, and grated orange peel in large bowl until peaks form. Add egg yolk mixture and fold together. Pour 2/3 of filling into crust. Sprinkle with reserved 1/2 cup crumb mixture. Gently spoon remaining filling over. Cover; freeze overnight or up to 3 days.
  • For topping:
  • Whisk Port and cornstarch in large skillet to blend. Add sugar, honey, and spices. Bring mixture to boil over high heat, stirring often. Add 3 cups cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes. Mix in remaining 2 cups cranberries. Chill topping at least 6 hours or overnight.
  • Release pan sides from torte. Transfer torte to platter. Spoon topping over filling. If desired, garnish torte with white chocolate curls.

GRAND MARNIER CHOCOLATE PECAN TORTE



Grand Marnier Chocolate Pecan Torte image

How to make Grand Marnier Chocolate Pecan Torte

Provided by @MakeItYours

Categories     Pies

Number Of Ingredients 12

8 ounce(s) semi-sweet chocolate
2 teaspoon(s) grand marnier
2 tablespoon(s) confectioners' sugar
3/4 cup(s) heavy whipping cream
- DECORATION
1 cup(s) very finely chopped pecans
1/2 teaspoon(s) vanilla
2 tablespoon(s) grand marnier
6 - egg yolks
3/4 cup(s) sugar, divided
1/2 cup(s) butter
1 - fresh orange, thin skin variety

Steps:

  • 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.
  • 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.

GRAND MARNIER CHOCOLATE TORTE



Grand Marnier Chocolate Torte image

Make and share this Grand Marnier Chocolate Torte recipe from Food.com.

Provided by Just Call Me Martha

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 18

2 1/2 cups flour
1 1/4 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, room temp
1 cup sugar
1 cup brown sugar
3 large eggs
1 tablespoon vanilla
2 cups buttermilk
3/4 cup frozen concentrated orange juice
3/4 sugar
1 (1/4 ounce) envelope gelatin (about 1 Tbsp)
2 oranges, zest of, Coarsely grated
1/2 cup Grand Marnier
4 cups whipping cream
3/4 cup sifted icing sugar

Steps:

  • Preheat oven to 350 degrees and grease 2 9-inch round cake pans. Line bottoms with parchment or wax paper and grease again. Mix flour, cocoa, baking powder, baking soda and salt together in medium-sized bowl, stirring until well-blended and no lumps appear.
  • In large mixing bowl, beat butter until very creamy. Gradually add sugars, beating until light and fluffy - at least 3 minutes. Beat in eggs, 1 at a time and then add vanilla and beat until blended.
  • Turn mixer to low and beat in 1/3 of flour mixture, then half of buttermilk, beating only until mixed after each addition. Beat in another 1/3 of flour mixture, then remaining buttermilk and then remaining flour mixture. Beat only until evenly blended - overbeating will toughen cake.
  • Divide batter evenly between pans, then bang pans on counter several times to remove air bubbles. Bake in centre of 350 degree oven until centre of cake springs back when lightly touched and sides of cake start to pull away from pan. This should take between 30 and 35 minutes. Let cakes cook in pans on rack for 10 minutes before turning out. Remove paper and cool cakes completely on racks. When ready to assemble cake, slice each half horizontally so you will have 4 layers.
  • Filling: Combine frozen concentrate, sugar, gelatin in a small saucepan. Cook over medium heat, stirring constantly until sugar and gelatin are disolved - about 5 minutes. Remove from heat and stir in orange peel and 1/4 cup of the liqueur. Press sheet of waxed paper into surface of orange mixture and refrigerate just until it no longer feels warm to the touch - about 20 minutes.
  • In large mixing bowl, whip cream until soft peaks form. Gradually beat in icing sugar until combined. Fold in liqueur mixture until evenly blended.
  • To Assemble: Place a layer of cake, cut side up on a serving plate, Brush with 1 Tbsp of liqueur. Spoon a scant 1/5 of filling onto middle of layer and gently spread almost to edge. Top with a cake layer, brush with 1 Tbsp liqueur and then spread with scan 1/5 of filling. Repeat until all layers have been added. Use remaining frosting to frost top and sides of cake. Refrigerate immediately for at least 4 hours - preferably overnight, so flavours blend. Serve at room temperature.

Nutrition Facts : Calories 755.6, Fat 47.8, SaturatedFat 29.4, Cholesterol 203.9, Sodium 489.4, Carbohydrate 78, Fiber 3.8, Sugar 50.8, Protein 10.1

CHOCOLATE GRAND MARNIER TORTE



Chocolate Grand Marnier Torte image

This dessert tastes like chocolate truffle candy, so serve it in thin slices. Serve it with the accompanying raspberry sauce and whipped cream, or simply top it with whipped cream and fresh raspberries. This recipe comes from "365 Great Chocolate Desserts" by Natalie Haughton. Prep time does not include chill time.

Provided by UnknownChef86

Categories     < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

5 eggs
10 ounces semi-sweet chocolate baking squares or 10 ounces bittersweet chocolate squares, cut up
2 ounces unsweetened chocolate squares, cut up
8 ounces butter
1/4 cup Grand Marnier or 1/4 cup other orange-flavored liqueur
2 (12 ounce) bags frozen unsweetened raspberries, thawed
3/4 cup powdered sugar
2 tablespoons raspberry liqueur or 2 tablespoons other your favorite liqueur, of your choice
whipped cream, to garnish

Steps:

  • Preheat oven to 400 degrees.
  • Butter the bottom of an 8-inch springform pan and line it with wax paper; set aside.
  • In a small bowl, cover uncracked eggs with very hot water (not boiling); let stand 5 minutes.
  • Meanwhile, in a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth; set aside to let cool slightly.
  • In a large bowl, beat eggs with an electric mixer on high speed, until thick and light yellow, about 5 minutes.
  • Add chocolate mixture and Grand Marnier and beat until well blended.
  • Turn into the prepared springform pan.
  • Bake 15-18 minutes, or until almost set.
  • Let cake cool 1 hour, then cover with foil and refrigerate several hours or until firm.
  • Remove cake from refrigerator at least one hour before serving.
  • Run a sharp knife around sides of cake and remove sides of springform pan.
  • Cut into slices, taking care not to cut/include wax paper with serving.
  • Serve in a pool of Raspberry Sauce and top with whipped cream.
  • Raspberry Sauce: In a food processor, combine thawed raspberries and powdered sugar; process until smooth; add Grand Marnier and process to blend well.
  • To remove seeds, press puree through a wire strainer placed over a non-reactive (glass or plastic) bowl; using a rubber spatula, scrape inderside of strainer and discard seeds.
  • Serve sauce immediately or cover and refrigerate up to 2 days; mix before serving.

Nutrition Facts : Calories 361.9, Fat 27.3, SaturatedFat 16.1, Cholesterol 128.8, Sodium 142.4, Carbohydrate 30.8, Fiber 5.9, Sugar 23, Protein 5.1

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