INGREDIENTS

INSTRUCTIONS

MILK CHOCOALTE-ORANGE CREAM 7 ounces milk chocolate -- finely chopped
3/4 cup           heavy cream 3 tablespoons Grand Marnier DARK
CHOCOLATE CURLS 2      ounces        semisweet chocolate -- in chunk
form ORANGE  COMPOTE 3 navel oranges 1/2 cup orange juice 2 tablespoons
honey 2  teaspoons cornstarch 2 tablespoons Grand Marnier MILK
CHOCOLATE GLAZE  12 ounces milk chocolate -- finely chopped 1/2 cup
heavy cream 3  tablespoons heavy cream 2 tablespoons   Amaretto  MAKE
THE MILK CHOCOLATE CAKE  Position a rack in the center of the oven and
preheat to 325 degrees  Lightly butter an 11  1/2 inch by 17 1/2-inch
jellyroll pan and line  the bottom with parchment paper.  Butter the
paper and dust the  bottom and sides with cocoa powder, lightly t
apping out the excess.  Set the pan aside. Melt the chocolate in a
double boiler over low  eat. In a large stainless steel bowl,
vigorously whisk together the  egg yolks and the almond extract until
the mixture is thick, about 1  minute. Set aside. In the bowl of a food
processor, combine the  toasted almonds and the flour and process until
the nuts are ground  to a fine powder. In a 4 1/2-quart bowl of a
heavy-duty electric  mixer using the paddle attachment, beat the butter
on medium speed  until it is pale and soft peaks begin to form, about 3
to 5 minutes.  Lower the speed, add the zest and the almond flour and
mix until we  ll combinedc, about 2 to 3 minutes. Add the reserved
chocolate, then  the yolks, mixing until just combined. In a dry,
grease-free 4  1/2-quart bowl of a heavy-duty electric mixer with the
wire whip  attachment, beat the egg whites on low speed until frothy.
Increase  the speed to medium and beat until soft peaks begin to form,
2 to 3  minutes, then gradually a dd the sugar. Increase the speed to
hight  and continue to beat until the whites are glossy and hold stiff
peaks  when the whip is lifted, 1 to 2 more minutes. Using a large
rubber  spatula, mix 1/3 of the whites into the chocolate-almond-butter
mixture to lighten it.  Gently and quickly fold in another thrid of
the whites.  Fold in the remaining whites. Scrape the batter into the
prepared pan and spread it evenly with an offset metal spatula.  Bake
for 30 minutes until the cake springs back when lightly touched and
the sides pull away from the pan.  Cool in the pan for 10 minutes,
then invert onto a cooling rack and remove the parchment paper. When
the cake has cooled, cut out 18 cake rounds using a 3-inch by 1 3/4
inch metal ring mold.  Set the cake rounds aside until ready to
assemble the dessert.  MAKE THE MILK CHOCOLATE-ORANGE CREAM  Place the
chopped chocolate into a medium stainless steel bowl. In a  medium
saucepan, bring the cream to a boil.  Remove the pan from the  heat and
pour the cream over the chocolate.  Allow the mixture to  stand for 30
seconds to melt the chocolate; whisk gently until  smooth. Stir in the
orange liqueur. Refrigerat e until thoroughly  chilled. When chilled,
transfer the chocolate cream to a 4 1/2-quart  bowl of a heavy-duty
electric mixer with the wire whip attachment.  Beat on medium speed
until the mixture is light in color and soft  peaks start to form. Do
not overbeat or the mixture will be grainy.  Refrigerate until ready to
use.  MAKE THE DARK CHOCOLATE CURLS  Warm the chocolate slightly by
placing it on a piece of waxed paper  in a mixrowave oven set on MEDIUM
(50 percent) power for 20 second  intervals, until it begins to soften.
This can take 3 to 6 tries,  depending on the wattage of the mixrowave
oven, t ype  Recipe By     : Paige La Cava, Godiva Chocolatier  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 438
Calories From Fat: 283
Total Fat: 32.3g
Cholesterol: 204.6mg
Sodium: 105.6mg
Potassium: 299.8mg
Carbohydrates: 27.1g
Fiber: 3.2g
Sugar: 12g
Protein: 11.9g