2/3 c. semi-sweet chocolate chips
1/4 c. (1 stick) butter
2/3 c. sugar (granulated)
3 eggs
1 1/4 c. ground nuts
2 tbsp. orange flavored liqueur, such as Grand Marnier

FOR GLAZE:

2/3 c. semi-sweet chocolate chips
1/4 (1/4 stick) butter
Pecan halves for garnish

Melt chocolate chips in microwave, let cool. In small bowl of electric mixer, cream butter. Gradually add sugar, mixing at high speed, until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Batter will appear to have curdled, but this is normal.

With mixer on low, add melted chips, nuts and liqueur. Spoon into buttered round pan which has been lined on bottom with waxed paper. (I use spring form pan.) Bake in preheated 375 degree oven for 25 minutes. Center of cake will seem moist and underbaked. Let cool in pan for 30 minutes. Run knife around edge of cake and invert on rack.

Remove waxed paper and let cool a few hours. Place on your fanciest cake plate. Prepare glaze by melting chocolate chips and butter in microwave. Spread glaze on top and sides of cake. Garnish with pecans. Enjoy!