FLOURLESS CHOCOLATE CAKE

4 oz. semi-sweet chocolate chips
1/4 c. butter
2/3 c. sugar
peel of 1 orange (orange part only)
1 1/2 tsp. to 1 Tbsp. Grand Marnier (orange juice may be substituted)
3 eggs, slightly beaten
6 oz. walnuts, finely chopped(1 1/2 c.)

Preheat oven to 375 degrees. Grease and flour 8-inch springform pan. Line bottom of pan with waxed paper or parchment paper.

Melt chocolate and butter over double boiler or in
microwave (be sure completely melted). Add sugar and grated
peel and stir well. Stir in liqueur, then eggs and then
walnuts. Pour into pan. Bake 25 to 30 minutes. Do Not
Overbake. Cake will set up as cools. Remove pan to rack for
15 minutes. Run spatula around sides, being careful not to
break crisp top surface. Release side lock and remove, turn
upside down on rack. Remove pan bottom and paper and let cool to room temperature.

Meanwhile prepare glaze:
6 oz. semi-sweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1 c. walnuts

Melt chocolate and butter. Stir in corn syrup until blended. Place waxed paper under cake cooling rack to catch
overflow and pour glaze over cake, letting it run down sides. Garnish with walnuts.