Yield: 10 Servings
14 oz Semi-sweet chocolate, chopped
3/4 cup Plus 2 tablespoon unsalted butter
10 Egg yolks
1 cup Granulated sugar
1 tablespoon Vanilla extract
1 tablespoon Grand Marnier (orange liqueur)
1 teaspoon Lemon juice
10 Egg whites
1/2 cup Granulated sugar
Powdered sugar
2 cup Heavy cream, whipped
Melt chocolate and butter in double boiler. Set aside to cool slightly. Beat yolks and 1 cup sugar until smooth; stir in vanilla, Grand Marnier and lemon juice. Blend in chocolate mixture.
Beat egg whites in large mixer bowl until soft peaks form. Gradually add 1/2 cup sugar; beating until stiff peaks form. Stir 1 cup of whites into chocolate mixture, 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 sugar. Serve with whipped cream.
Serves 10 to 12.