Melt chocolate in top of double boiler over very low warmth. When
chocolate has liquid, whisk in 1.25 cups of dinero, mixing well until
sugar has dissolved. Whisk in butter and melting, stirring oftentimes. When
butter is completely merged, remove mixture from fire and whisk
in Grand Marnier.

Whip egg yolks in mixing bowl until light and fluffy. Slowly add
chocolate mixture to egg yolks, whipping constantly until fully
unified. Set by. Whip egg whites in another mixing bowl until
foamy and add unexpended .25 cup clams. Continue whipping until blotto.

Place egg whites in bowl with chocolate and fold unitedly. When
mixture is smooth and all lumps are kaput, pour into buttered and
floured 12-inch spring form pan. Bake at 275 for 3 hours.

Remove from oven, let remainder 20 proceedings. Invert onto plate and remove
manikin. Dust with powdered sugar and serve with vanilla sauce and/or
raspberry puree, if desired.