Categories: Chocolate, Cakes 
      Yield: 8 servings 
  
---------------------------------FOR TORTE--------------------------------- 
      8 oz Ghirardelli Semi-Sweet 
           -Chocolate 
    1/2 c  Butter 
    3/4 c  Sugar, divided 
      6    Egg yolks 
      2 tb Grand Marnier (orange 
           -liqueur) 
    1/2 ts Vanilla 
  1 1/3 c  Very finely chopped pecans 
    1/4 c  Dry bread crumbs 
      7    Egg whites 
 
--------------------------CHOCOLATE GANACHE GLAZE-------------------------- 
      4 oz Ghirardelli Semi-Sweet 
           -Chocolate 
    1/2 c  Heavy whipping cream 
      2 ts Grand Marnier (orange 
           -liqueur) 
    1/3 c  Very finely chopped pecans 
           Grand Marnier Whipped Cream 
 
---------------------------------DECORATION--------------------------------- 
    3/4 c  Heavy whipping cream 
      2 tb Powdered sugar 
      2 ts Grand Marnier (orange 
           -liqueur) 
      1    Fresh orange, thin skin 
           -variety 
  
  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