INGREDIENTS

INSTRUCTIONS

** 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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