Gateau nancy

Yield: 24 servings

Measure Ingredient
\N \N 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
1½ cup Sugar

** 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

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