Chocolate Cake with Grand Marnier
Submitted by HWells2
Rich flourless chocolate cake laced with Grand Marnier orange liqueur, baked low and slow until dense, fudgy, and utterly silky. Just chocolate, butter, eggs, and a splash of citrus elegance. Dust with powdered sugar and serve with billowy whipped cream.
YIELD
10 servingsPREP
10 minCOOK
150 minREADY
160 minNo flour. No leavening. Just pure, unapologetic chocolate held together by ten whipped eggs and a generous pour of Grand Marnier.
This is the kind of cake you’d find in a Parisian patisserie, where the chocolate does all the talking and the orange liqueur whispers in the background.
The batter bakes low and slow in a springform pan, which gives it that signature dense, truffle-like center with a crackly top that splits as it cools.
A dusting of powdered sugar and a cloud of whipped cream is all the garnish it needs.
Chef Tips
- Use high-quality chocolate here. With so few ingredients, every one of them has to earn its spot.
- Make sure your egg whites hit stiff peaks before folding. They’re the only thing giving this cake lift.
- Let the cake cool completely in the pan before releasing the springform ring. Rushing it will crack the top (more than it already wants to).
- Cointreau works as a swap for Grand Marnier if that’s what you have on hand.
Ingredients
Directions
Melt chocolate and butter in double boiler.
Set aside to cool slightly.
Beat yolks and 1 cup sugar until smooth; stir in vanilla, Grand Marnier and lemon juice.
Blend in chocolate mixture.
Beat egg whites in large mixer bowl until soft peaks form.
Gradually add ½ cup sugar; beating until stiff peaks form.
Stir 1 cup of whites into chocolate mixture, then fold in remaining whites.
Pour batter into greased and floured 10 or 12 inch springform pan.
Bake in preheated 250 oven 2½ hours.
(That’s what is says, two and one-half hours.)
Cool completely on rack before removing pan. Sprinkle cake with powdered sugar.
Serve with whipped cream.
Serves 10 to 12.
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