Gateau au chocolat

Yield: 10 servings

Measure Ingredient
8 ounces Semisweet baking chocolate
8 tablespoons Butter
⅞ cup Sugar
6 \N Eggs, seperated
1 tablespoon Grand Marnier
1 teaspoon Vanilla Extract

Preheat oven to 250 degrees. Butter and flour an 9" springform pan.

Break chocolate into chunks and put in top of double boiler along with butter. Melt over simmering water, stirring constantly. Stir in ¾ cup sugar into melted chocolate and butter mixture and continue heating until sugar is dissolved. Beat egg yolks in seperate bowl.

Beat some of hot chocolate mixture into yolks, then return all the misture to the saucepan. Cook over simmering water, stirring constantly, until slightly thickened. Stir in Grand Marnier and vanilla. Beat egg whites until in soft peaks. Add remaining sugar and beat until whites stand in stiff peaks. Fold egg whites and chocolate mixture together carefully. Pour mixture into prepared pan and bake in preheated oven for 3 hours. Remove from oven and cool to room temperature. Serve at room temperature or chilled with whipped cream.

Recipe from Anne Marie Chiappetta's Kitchen.

Submitted By ANNE MARIE CHIAPPETTA On 05-31-95

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