Pour batter into a buttered 23 cm springform pan lined with waxed paper. Bake at 350-F on bottom rack for 45-50 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 Decoration. 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. Arrange strips of waxed paper under cake edge to catch excess glaze. 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. Remove waxed paper strips. Chill cake while preparing topping. Grand Marnier Whipped Cream Decoration: Whip cream with sugar and liqueur until it holds a shape. Do not overbeat. Pipe rosettes or form a ring of whipped cream around top of chocolate glazed torte. With a sharp knife cut peel from orange. Slice into circles; cut into quarters. Place oranges around cake on top of whipped cream. If preferred, sprinkle grated orange rind over whipped cream. Cake should be stored in a cool place until served.