INGREDIENTS

INSTRUCTIONS

Day before serving, prepare and assemble Chocolate Cake and Pudding.
To prepare Chocolate Cake, grease a 10-inch springform pan; sprinkle
inside greased pan with 2 tablespoons sugar. In medium-size bowl,  sift
together flour, cocoa, and baking powder; set aside. Heat oven  to
350F. In large bowl, with electric mixer, beat eggs and rema@g 3/4  C
sugar until double in volume 5 minutes. To prepare cake batter,  gently
fold flour mixture into egg mixture just until combined. Pour  batter
into prepared springform pan and bake cake 20 to 25 minutes or  until
center springs back when gently pressed with fingertip. Cool  cake in
pan on wire rack 10 minutes. Remove cake from pan and cool  completely
on wire rack. To prepare Pudding, in 2-quart saucepan,  heat cream to
boiling. In large bowl, with wire whisk, beat egg yolks  and sugar
until well combined. Slowly beat hot cream into yolk  mixture and pour
all back into saucepan. Cook cream mixture over low  heat until pudding
coats a spoon. (Do not boil.) Remove pudding from  heat and stir in
chocolate chips until mixture is smooth. Cool to room  temperature. To
assemble Chocolate Pudding Cake, cut cake  horizontally into 3 equal
slices. Line inside of cleaned springform  pan with aluminum foil.
Place top layer of cake in bottom of  springform pan. Pour one-third of
pudding over cake layer in pan. Top  with middle cake layer and half of
remaining pudding. Place bottom  cake layer, bottom side up, in pan and
top with remaining pudding.  Cover loosely with plastic wrap;
refrigerate overnight. Heat oven to  300'F. Place springform pan with
cake into large roasting pan and  remove plastic wrap. Pour enough
boiling water into roasting pan to  come half way up side of springform
pan. Bake Chocolate Pudding Cake  1 hour or until top of cake is glazed
over. Cool cake in pan on wire  rack 15 minutes. Cover loosely and
refrigerate until well chilled.  Just before serving, prepare Sauce: In
2-quart saucepan, heat cream  to boiling. Remove pan from heat and stir
in chocolate and Grand  Marnier until smooth. Strain sauce and keep
warm. If desired, prepare  Chocolate Curls. To serve, remove side of
springform pan and slice  cake into wedges; place each wedge onto
dessert plate. Top cake  wedges with chocolate sauce and Chocolate
Curls, if desired.  Making Chocolate Curls  Leave block or square of
white or semisweet  chocolate in warm room (800 to 85'F) for several
hours or heat,  repeatedly, in microwave oven 7 to 8 seconds just
enough to soften  chocolate slightly). Place softened square or block
against paper  towel in one hand; using a sharp vegetable peeler, dig
one blade into  edge or side of chocolate (depending on how wide you
want your curls)  and bring peeler towards you; chocolate should come
off in curls. If  chocolate is too cold it will splinter; if too warm
it will not curl.  Country Living Holidays/92  Scanned & fixed by Di
Pahl & <gg>  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 350
Calories From Fat: 227
Total Fat: 26.1g
Cholesterol: 246.3mg
Sodium: 58.5mg
Potassium: 93.8mg
Carbohydrates: 25.7g
Fiber: 1.4g
Sugar: 11.1g
Protein: 6.1g