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Chocolate Cake with Grand Marnier
Yield: 10 Servings
14 oz Semi-sweet chocolate, chopped
3/4 cup Plus 2 tablespoon unsalted butter
10 Egg yolks
1 cup Granulated sugar
1 tablespoon Vanilla extract
1 tablespoon Grand Marnier (orange liqueur)
1 tsp Lemon juice
10 Egg whites
1/2 cup Granulated sugar
Powdered sugar
2 cup Heavy cream, whipped
Melt chocolate and butter in double boiler. Set aside to cool slightly. Beat yolks and 1 cup sugar until smooth; stir in vanilla, Grand Marnier and lemon juice. Blend in chocolate mixture.
Beat egg whites in large mixer bowl until soft peaks form. Gradually add 1/2 cup sugar; beating until stiff peaks form. Stir 1 cup of whites into chocolate mixture, then fold in remaining whites.
Pour batter into greased and floured 10 or 12 inch springform pan. Bake in preheated 250 oven 2 1/2 hours. (That's what is says, two and one-half hours.) Cool completely on rack before removing pan. Sprinkle cake with powdered sugar. Serve with whipped cream.
Serves 10 to 12.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
