Grand Marnier Chocolate Walnut Torte

Recipe is from the Ghirardelli website (but is no longer there)

Torte (Ingredients):
8 ounces Ghirardelli semi-sweet chocolate
1/2 cup butter
3/4 cup sugar, divided
6 egg yolks
2 Tablespoons Grand Marnier
1/2 tsp vanilla
1-1/3 cup very finely chopped walnuts
1/4 cup dry bread crumbs
7 egg whites

Chocolate Ganache Glaze (Ingredients):
4 ounces Ghirardelli semi-sweet chocolate
1/2 cup heavy whipping cream
2 teaspoons Grand Marnier
1/3 cup very finely chopped walnuts

Grand Marnier Whipped Cream Decoration (Ingredients):
3/4 cup heavy whipping cream
2 Tablespoons powdered sugar
2 teaspoons Grand Marnier
1 fresh orange, thin skin variety

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, Grand Marnier, and vanilla. Beat until creamy. Transfer to larger bowl. Fold melted chocolate into creamed mixture.

Use a food processor or blender to chop walnuts 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-inch springform pan lined with waxed paper. Bake at 350 degrees F. 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

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. 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. Chill cake while preparing topping.

Grand Marnier Whipped Cream Decoration:
Whip cream with sugar and liqueur until it holds a shape. Do not overbeat. Top torte with cream mixture. With a sharp knife cut peel from orange. Sprinkle grated orange rind over whipped cream. Cake should be stored in a cool place until served.