| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Chocolate |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Ghirardelli Semi-Sweet |
|
|
Chocolate |
| 1/2 |
c |
Butter |
| 3/4 |
c |
Sugar, divided |
| 6 |
|
Egg yolks |
| 2 |
T |
Grand Marnier, orange |
|
|
liqueur |
| 1/2 |
t |
Vanilla |
| 1 1/3 |
c |
Very finely chopped pecans |
| 1/4 |
c |
Dry bread crumbs |
| 7 |
|
Egg whites |
| 4 |
oz |
Ghirardelli Semi-Sweet |
|
|
Chocolate |
| 1/2 |
c |
Heavy whipping cream |
| 2 |
t |
Grand Marnier, orange |
|
|
liqueur |
| 1/3 |
c |
Very finely chopped pecans |
|
|
Grand Marnier Whipped Cream |
| 3/4 |
c |
Heavy whipping cream |
| 2 |
T |
Powdered sugar |
| 2 |
t |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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