Recipe - Gateau Nancy

Creme Anglaise **
14 ounce Chocolate, semisweet,
crumbled
7 ounce Butter, sweet
2 tablespoon Grand Marnier
1 teaspoon Extract, vanilla
1 tablespoon Almond, powder
10 md Egg yolks
10 md Egg whites
1 One half cup 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 Three fourths cup sugar until a white
ribbon is formed, about 57 minutes. Blend this sugar/yolk mixture gently
into the chocolate mixture with a spatula.

In another bowl, whip the egg whites vigorously. Slowly add Three fourths 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/mmgcsf.zip