Gateau Nancy
Yield
24 servingsPrep
40 minCook
80 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
semi-sweet chocolate
crumbled, null, null |
|
| 7 | ounces |
butter
sweet |
|
| 2 | tablespoons |
liqueur
grand marnier or cointreau, orange flavor |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
almond powder
|
* |
| 10 | medium |
egg yolks
|
*
|
| 10 | medium |
egg whites
|
*
|
| 1 ½ | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
semi-sweet chocolate
crumbled, null, null |
|
| 202.3 | ml/g |
butter
sweet |
|
| 3E+1 | ml |
liqueur
grand marnier or cointreau, orange flavor |
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
almond powder
|
* |
| 1E+1 | medium |
egg yolks
|
*
|
| 1E+1 | medium |
egg whites
|
*
|
| 355 | ml |
sugar
|
|
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.
