Yield: 24 servings
|Creme Anglaise **|
|14 ounces||Chocolate, semi-sweet, crumbled|
|7 ounces||Butter, sweet|
|2 tablespoons||Grand Marnier|
|1 teaspoon||Extract, vanilla|
|1 tablespoon||Almond, powder|
|10 mediums||Egg yolks|
|10 mediums||Egg whites|
** A recipe for this ingredient can be found elsewhere in this packet.
In a bowl, put the chocolate, butter, Grand Marnier, vanilla extract, and almond powder together and mix. Melt the ingredients over a double boiler. Remove the mixture from the heat as soon as it's melted and whip lightly.
In another bowl, whip the egg yolks with ¾ cup sugar until a white ribbon is formed, about 5-7 minutes. Blend this sugar/yolk mixture gently into the chocolate mixture with a spatula.
In another bowl, whip the egg whites vigorously. Slowly add ¾ cup of sugar, whipping the mixture until lightly firm. Fold the egg whites/sugar mixture into the chocolate mixture blending lightly as for a souffle.
Butter and flour two molds 10 inches in diameter and 2 inches deep. Place a sheet of parchment on the bottom of each mold. Put half of the mixture in each of the molds and bake at 275 F for 1 hour and 20 minutes.
Unmold and cool the gateau on a rack. To serve, sprinkle with powdered sugar and serve with Creme Anglaise.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Rene Verdon, Le Trianon, San Francisco, CA