Chocolate Nut Torte

Ingredients

Baking pan: 8 x 1 1/2 inch or 8 x 2 inch round layer-cake pan

4 squares (4 ounces) semisweet chocolate

1 3/4 cups shelled pecans or walnuts (about 7 ounces)

2 tbsp + 1/2 cup sugar

1/4 pound (1 stick) unsalted butter, at room temperature

3 large eggs, at room temperature

1 tbsp Grand Marnier OR rum

Chocolate glaze and garnish

6 squares (6 ounces) semisweet chocolate, chopped

6 tbsp unsalted butter

20 to 22 pecan or walnut halves, for garnish

Directions

Preheat oven to 375°. Grease cake pan. Cut circle of parchment or wax paper to fit in bottom and grease paper.

Melt chocolate in top of double boiler over hot water. Cool slightly.

Place nuts and 2 tablespoons of the sugar in food processor fitted with a metal blade. Pulse on and off until nuts are ground. Remove to bowl. Place butter and ½ cup sugar in food processor. Mix until well blended. Pour in melted chocolate and process until smooth.

Add eggs and Grand Marnier or rum and mix until incorporated.

Scrape down sides of bowl and add nuts. Pulse on and off once or twice until nuts are incorporated.

Pour chocolate mixture into prepared cake pan. Bake in the 375° oven, for 25 minutes. The cake will be soft, but will firm up as it cools. Remove from oven and cool 20 minutes on wire rack. Invert cake onto rack. Remove paper and cool completely.

(*) If desired, the unglazed torte may be kept covered at room temperature up to 2 days, or it may be frozen, tightly wrapped in aluminum foil. Defrost wrapped cake at room temperature.

GLAZE AND GARNISH

Up to 1 day or several hours before serving, preheat oven to 350°.

Bake pecans or walnuts on baking sheet for 10 to 15 minutes, stirringRefrigerate until set. Set the glaze aside until thickened slightly. The care. sour gla onto midle of cute, i ing de cake so the glanc runs down the sides. Use a knife dipped in hot water to help smooth the sides, if necessary. Do not try to touch up the top once it is frosted or knife marks will show. Decorate top with a border of chocolat-dipped pecan or walnut halves. (*) The glazed torte may be held at room temperature, uncovered, overnight, if desired.

Serves 8.