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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat your oven to 250°F | 2. Break the chocolate up into chunks and place it with the butter into the top of a double boiler. Melt and blend this mixture over simmering water. | 3. Stir 1 1/4 cups of the sugar into the melted chocolate and continue heating until the sugar has been completely absorbed. | 4. Best the egg yolks in a separate bowl and little by little beat the chocolate mixture into. Put back in double boiler and cook over simmering water until slightly thickened. Remove from the heat and cool, then add the Grand Marnier and the vanilla extract. | 5. Beat the egg whites into soft peaks, then gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. | 6. Spoon 1/3 of the chocolate mixture over the egg whites and fold in carefully. Fold in the remaining chocolate mixture. Spoon into aa greased and floured 12 inch springform pan. Bake for at least 3 hours, or until done. Let the cake cool to room temperature then cover and refrigerate for at least 3 hours. Transfer to a serving platter, dust with powdered sugar, and serve with boiled custard (crème anglaise). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking chocolate	14	ounces	semisweet recommended	1873.368	143.6778	48.0249	189.3213
butter	1/4		unsalted	21.375	0.9821	0.6679	1.8
butter	6	tablespoons	unsalted	21.375	0.9821	0.6679	1.8
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
egg	10		separated	715.0	3.6	62.8	47.55
grand marnier	1 1/2	1/2		-	-	-	-
vanilla extract	1	tablespoon		37.44	1.6445	0.0078	0.0078
sugar			powdered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.