5 eggs
1 c. sugar
1 c. melted butter, skimmed
3 oz. semi-sweet chocolate
3 oz. unsweetened chocolate
1/4 c. sifted cornstarch
1/2 tsp. vanilla
3 tbsp. orange liqueur
Ground nuts; optional

GLAZE:

6 1/2 oz. semi-sweet chocolate
1/3 c. heavy cream
2 tbsp. unsalted butter

Over hot water, in the top of a double boiler, beat the eggs and sugar until mixture is very light and almost white in color. Remove from heat. Meanwhile melt the butter and skim off the foam. Return to heat and melt the chocolate. Beat the sifted cornstarch slowly into the egg mixture on low speed until thoroughly blended and whisk the chocolate mixture into the egg mixture. Stir the vanilla and orange liqueur into the chocolate mixture into the egg mixture. Spoon into a 10 inch spring form which has been greased and floured. Bake at 325 degrees for about 20-25 minutes, until torte pulls away from sides of pan. Knife inserted in center will not come out clean. Do not over bake.

Cool in spring form. Remove ring.

To make the glaze, melt the chocolate and butter with the cream and spoon over the cooled torte. Refrigerate and chill completely. If desired, decorate sides with ground almonds, pistachios or hazelnuts.