Chocolate, Chocolate Cake

Recipe Ingredients

1 lb	454g / 16oz	Bittersweet chocolate - chopped
1 lb	454g / 16oz	Butter
2 tablespoons	30ml	Grand Marnier
11		Eggs yolks
1 3/4 cups	346g / 12oz	Sugar
11		Egg whites - beaten until stiff
2 cups	474ml	White chocolate sauce - warm
		Whipped cream - for garnish
		Chopped mint - for garnish

Recipe Instructions

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 16 slices and serve the cake with the white chocolate sauce, whipped cream and mint.

This recipe yields 16 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A26 broadcast 03-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.