---------- Recipe via Meal-Master (tm) v8.05
Title: Gateau Au Chocolate
Categories: Cheesecakes
Yield: 1 servings
Cake:
14 oz Semisweet baking chocolate
14 tb Unsalted butter
1 1/2 c Sugar
10 Eggs; separated
1 tb Grand marnier
1 ts Vanilla extract
Creme anglaise:
4 c Milk
8 Egg yolks; beaten
1 1/4 c Sugar
2 Vanilla beans
Split beans
Use inside scrapings)
Powdered sugar
Recipe by: From The Dinah Shore Cookbook
Preheat oven to 250. Butter and flour 12 inch springform
pan. Break chocolate inbto chunks. Place in top of double
boiler along with butter. Melt over simmering water,
stirring occasionally. Stir 1 1/4 cups sugar into
chocolate-and-butter mixture. Continue heating until sugar
is dossolved. Beat egg yolks in separate bowl. Beat some
of the hot chocolate mixture into yolks. Combine all
together in saucepan. Cook over simmering water, stirring
constantly, until slightly thickened. Stir in grand
marnier and vanilla.
Beat egg whites until they stand in soft peaks. Continue
beating, gradually adding remaining 1/4 cup sugar until
whites stand upright in stiff peaks when beater is removed.
Carefully fold eggwhites into chocolate mixture.
Pour mixture into prepared pan. Bake 3 hours. Remove from
oven. Let cool to room temperature, cover and chill.
While cake cools, make creme anglaise. Bring milk to boil
in medium saucepan. Mix egg yolks and sugar in bowl and
whisk hot milk into mixture. Return mixture to saucepan.
There is a surperb restaurant in Wheeling, just outside of
Chicago. It is called La Francais and it is VERY Francais.
The chef is an artist named Jean Banchet. This is his
chocolate cake. Serve it in thin slices as it is really
rich and you'll have a little left over the next day for
you. Incidentally, that cooking time -- 3, count 'em 3 --
hours is correct as is the low baking temperature. If the
cake begins to get a little crusty and dark on top, place a
circle of aluminum foil over the top. JM. From
[email protected] (DEBORAH EPSTEIN)
-----
