Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Creme Anglaise ** 1 ts Extract, vanilla
14 oz Chocolate, semi-sweet, 1 tb Almond, powder
-- crumbled 10 md Egg yolks
7 oz Butter, sweet 10 md Egg whites
2 tb Grand Marnier 1 1/2 c Sugar

** A recipe for this ingredient can be found elsewhere in this
packet.

In a bowl, put the chocolate, butter, Grand Marnier, vanilla
extract, and almond powder together and mix. Melt the ingredients
over a double boiler. Remove the mixture from the heat as soon as
it's melted and whip lightly.

In another bowl, whip the egg yolks with 3/4 cup sugar until a
white ribbon is formed, about 5-7 minutes. Blend this sugar/yolk
mixture gently into the chocolate mixture with a spatula.

In another bowl, whip the egg whites vigorously. Slowly add 3/4
cup of sugar, whipping the mixture until lightly firm. Fold the egg
whites/sugar mixture into the chocolate mixture blending lightly as
for a souffle.

Butter and flour two molds 10 inches in diameter and 2 inches
deep. Place a sheet of parchment on the bottom of each mold. Put
half of the mixture in each of the molds and bake at 275 F for 1 hour
and 20 minutes.

Unmold and cool the gateau on a rack. To serve, sprinkle with
powdered sugar and serve with Creme Anglaise.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Rene Verdon, Le Trianon, San Francisco, CA

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