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Chocolate, Chocolate Cake
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Pound Bittersweet chocolate; chopped
Pound Butter
Tablespoon Grand Marnier
1 Eggs yolks
3/4 Cup Sugar
1 Egg whites; beaten until stiff
Cup 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
1
6 slices and serve the cake with the white chocolate sauce, whipped cream
and mint. This recipe yields 16 servings.
Chocolate, Chocolate Cake
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