Gateau Nancy

Directions

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 ¾ cup sugar until a white ribbon is formed, about 5 to 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 ¾ 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.