GRAND MARNIER CHOCOLATE PECAN TORTE

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.