Valencia Brownie Torte
10-12 servings
1 1/4 cups unsalted butter, cut up
5 oz. unsweetened chocolate, finely chopped (if using food processor,
drop chocolate in as machine is running, or it will melt instead
of get chopped) Bakers is OK, Hershey's will taste different,
but still OK
5 large eggs at room temperature
2 cups granulated sugar
1 cup all-purpose flour
2/3 cups finely chopped pecans
2 tablespoons Grand Marnier
1 teaspoon vanilla
1/4 teaspoon salt-always add salt to chocolate recipes-it enhances
flavor
Grated zest of one large orange
2 tablespoons Grand Marnier for sprinkling
1. Position the rack in the center of the oven and pre-heat to
350 deg. F. Butter bottom and sides of a 9 in. springform pan.
Line the bottom of the pan with a round of wax paper and butter
the paper.
2. In the top part of a double boiler over HOT, not simmering
water, melt the butter. Add the chocolate and melt, stirring often,
until smooth. Remove the mixture from the heat and let it cool
10 min. until tepid.
3. In a large mixing bowl, whisk the egg and sugar together just
until blended. Do not over mix. Whisk in the melted chocolate
mixture just until smooth. Using a wooden spoon, stir in the flour,
pecans, Grand Marnier, vanilla, salt, and orange zest, just until
smooth. Do not overmix.
4. Scrape the batter into the prepared panand smooth the top.
Bake for 1 hour, just untilthe cake is firm in the center and
a toothpick inserted between the edge of the cake and the center
comes out with a moist crumb. Cool 10 min. Run a sharp knife around
the inside of the pan to release the cake. Remove springform and
invert the cake onto a rack. Remove the wax paper. Sprinkle with
Grand Marnier and let cool completely.
5. Glaze with Grand Marnier glaze.
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