Savvybearcat.com

Save to favorite Discuss Grand Marnier Chocolate Pecan Torte recipe

Write a comment Print Grand Marnier Chocolate Pecan Torte recipe

Print this recipe Email Grand Marnier Chocolate Pecan Torte recipe to friend

Email this recipe

Grand Marnier Chocolate Pecan Torte

Category: CakesDeserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.3) by 4 users

Ingredients:

MMMMMFOR TORTE

8 oz Ghirardelli Semi-Sweet Chocolate
1/2 cup Butter
3/4 cup Sugar, divided
6 Egg yolks
2 tbsp Grand Marnier (orange liqueur)
1/2 tsp Vanilla
1 1/3 cup Very finely chopped pecans
1/4 cup Dry bread crumbs
7 Egg whites

MMMMMCHOCOLATE GANACHE GLAZE

4 oz Ghirardelli Semi-Sweet Chocolate
1/2 cup Heavy whipping cream
2 tsp Grand Marnier (orange liqueur)
1/3 cup Very finely chopped pecans
Grand Marnier Whipped Cream

MMMMMDECORATION

3/4 cup Heavy whipping cream
2 tbsp Powdered sugar
2 tsp Grand Marnier (orange liqueur)
1 Fresh orange, thin skin variety

Instructions:

Servings: 8

DIRECTIONS: Torte: Melt broken chocolate in double boiler, stirring
constantly, or microwave on medium for about 3 minutes. Set aside. 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-F 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.
On very low heat add chocolate, stirring until smooth and thick.
Remove from heat. 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. 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. 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.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin