GRAND MARNIER CHOCOLATE PECAN TORTE

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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.

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