INGREDIENTS

INSTRUCTIONS

Note: See the "Burnt Sugar Butter Cream" recipe which is included in
this collection.  Preheat the oven to 350 degrees. For the cake: Put
the eggs and 1 cup  of sugar in a large mixing bowl, and with an
electric mixer fitted  with a wire whisk beat on medium-high speed
until the mixture is pale  yellow, thick, and has tripled in volume,
about 8 minutes, using the  mixer. Sift the cocoa, flour, and baking
powder together in another  large mixing bowl. Add the egg mixture and
fold to mix thoroughly so  the mixture is smooth. Grease two 9- by
2-inch round cake pans with  the butter. Sprinkle each with a
tablespoon of the remaining sugar.  Pour the cake batter evenly into
the pans and bake until the cakes  spring back when touched, about 25
minutes. Let cool for about 2  minutes. Using a thin knife, loosen the
edges of the cakes, then flip  onto a wire rack. Let cool completely.
To Assemble the Cake: Line a  baking sheet with parchment paper and
place a wire rack over it.  Using a serrated knife, cut each cake in
half horizontally. Brush the  tops of three layers each with 1/4 cup of
the Grand Marnier. Place  the bottom layer on a 9-inch round of
cardboard and set it on the  wire rack. Spread 3/4 cup of the frosting
evenly on top of the layer.  Top with a second layer of cake. Spread
another 3/4 cup evenly over  it. Repeat the same process with the third
layer. Top with the fourth  layer. If necessary, shave off any uneven
pieces of cake with a  serrated knife so that it is smooth and even on
all sides. Chill for  2 hours. To Make the Ganache: Combine the cream
and chopped chocolate  in a medium-size nonstick saucepan over medium
heat. Stir until the  chocolate is completely melted and the mixture is
smooth. Remove from  the heat and stir to cool, lifting the mixture out
of the pot several  times with a rubber spatula or wooden spoon until
it cools slightly.  It should be glossy and slightly thick. Spoon the
mixture onto the  top of the chilled cake, allowing overflow to drip
down the sides.  Cool slightly. Carefully remove the cake from the wire
rack. Chill  for at least 6 hours. This recipe yields 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B61 broadcast 10-12-1998) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-23-1998  Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 365
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 187.6mg
Sodium: 116mg
Potassium: 131.4mg
Carbohydrates: 41.4g
Fiber: 1.3g
Sugar: 22.7g
Protein: 7.4g