Chocolate Cake With Grand Marnier

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Chocolate Cake With Grand Marnier



Ingrients & Directions


14 oz Semi-sweet coffee,
-chopped
3/4 c Summation 2 tbsp unsalted butter
10 Egg yolks
1 c Granulated sugar
1 tb Vanilla extract
1 tb Grand Marnier (orange
-liqueur)
1 ts Lemon juice
10 Egg whites
1/2 c Granulated sugar
Powdered sugar
2 c Heavy drub, whipped


Chocolate Cake with Grand Marnier


Melt chocolate and butter in double kettle. Set aside to cool
slimly. Beat yolks and 1 c sugar until quiet; stir in vanilla,
Grand Marnier and lemon succus. Blend in chocolate assortment.


Beat egg whites in large mixer bowl until soft peaks mannikin. Gradually
connect 1/2 c gelt; beating until stiff peaks manakin. Arouse 1 c of whites
into chocolate assortment, then fold in remaining whites.


Pour batter into greased and floured 10 or 12 inch springform pan.
Bake in preheated 250 oven 2 1/2 hours. (That's what is says, two and
one-half hours.) Cool completely on rack before removing pan.
Sprinkle cake with powdered boodle. Serve with whipped drub. Serves
10 to 12.
Yields
10 Servings

This page was published 20.09.2011 in 15:51.