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Grand Marnier Chocolate Pecan Torte

 

17

Yield

8

servings

Prep

20

min

Cook

50

min

Ready

1

hrs

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

For torte
8 ounces chocolate
semi-sweet, ghiradelli
*
½ cup butter
¾ cup sugar
divided
6 each egg yolks
*
2 tablespoons liqueur
grand marnier or cointreau, orange flavor
½ teaspoon vanilla extract
1 ⅓ cups pecans
finely chopped
¼ cup bread crumbs
7 each egg whites
*
Chocolate ganache glaze
4 ounces chocolate
semi-sweet, ghiradelli
*
½ cup heavy whipping cream
2 teaspoons liqueur
grand marnier or cointreau, orange flavor
*
cup pecans
finely chopped
1 x whipped cream
*
Decoration
¾ cup heavy whipping cream
2 tablespoons powdered sugar
2 teaspoons liqueur
grand marnier or cointreau, orange flavor
*
1 each oranges
thin skin variety

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 ½ 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 ¼ cup sugar; beat until soft peaks form.

Stir ¼ of egg whites into chocolate mixture; fold in remaining egg whites.

Pour batter into a buttered 9 inch springform pan lined with waxed paper.

Bake at 350℉ (180℃) on bottom rack for 45 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 50776% of calories from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 126mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 7g
Vitamin A 20% Vitamin C 15%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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