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chocolate grand marnier torte
Makes 16 servings
6 ounces bittersweet chocolate
2 cups finely ground almonds
2 tablespoons all-purpose flour
1/4 pound (1/2 cup) butter, at room temperature
3/4 cup plus 1/2 teaspoon sugar
6 eggs, separated
2 teaspoons freshly grated orange zest
3 tablespoons Grand Marnier
1/8 teaspoon salt
1/4 teaspoon cream of tartar
Chocolate Cream: follows
Preheat the oven to 350F. In the top part of a double boiler melt chocolate over hot water and let cool to room temperature. Mix nuts with flour. In a large mixing bowl beat butter and 3/4 cup sugar until creamy and beat in egg yolks. Mash orange zest with 1/2 teaspoon sugar to bring out its oils. Stir into the yolk mixture melted chocolate, half the nut-flour mixture, orange zest, and Grand Marnier. Beat the egg whites until foamy, add salt and cream of tartar and beat until stiff, glossy peaks form. Fold one-third of the whites into the chocolate-yolk mixture to lighten it, then gently fold this into the remaining whites along with the remaining nut-flour mixture. Pour into a buttered and floured 9-inch spring-form pan.
Bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes on a wire rack, then remove from pan. Let cool completely, then spoon poufs of Chocolate Cream on top of the cake and serve remaining cream in a bowl alongside.
Chocolate Cream: Whip 1 cup heavy cream until stiff and mix in 2 tablespoons sweetened chocolate powder, 1 tablespoon powdered sugar, and 1 tablespoon Grand Marnier.
©Lou Seibert Pappas