1 lb Bittersweet chocolate;
-chopped
1 lb Butter
2 tb Grand Marnier
11 Eggs yolks
1 3/4 c Sugar
11 Egg whites; beaten until
-stiff
2 c White chocolate sauce; warm
Whipped cream; for garnish
Chopped mint; for garnish
Preheat the oven to 300 degrees. Butter and flour a 12-inch
springform pan. In a double-boiler, over medium heat, melt the
chocolate and butter together. Stir in the Grand Marnier. Remove from
the heat and cool to room temperature. In an electric mixer, on
medium speed, beat the egg yolks until pale yellow and ribbon like,
about 6 to 8 minutes. During the last 2 minutes, add the sugar in a
steady stream. With the machine running slowly add the chocolate
mixture and blend until all of the chocolate is incorporated. Fold in
the stiff egg whites. Pour the batter into the prepared pan. Place
the pan on the rack, in the center of the oven. Bake the cake for
about 1 1/2 to 2 hours or until the center of the cake comes out
clean with a toothpick. Remove the cake from the oven and place on a
wire rack. Cool the cake for 15 minutes. Remove the sides of the pan
and cool completely. Invert the cake onto a serving plate. The cake
can be served warm or can be placed in the refrigerator and chilled.
Slice the cake into 16 slices and serve the cake with the white
chocolate sauce, whipped cream and mint. This recipe yields 16
servings.
Yields
16 servings