---------- Recipe via Meal-Master (tm) v8.02

     Title:  GATEAU NANCY
Categories: Desserts, Masterchefs, Frisco, Let
     Yield: 24 servings

          Creme Anglaise **
    14 oz Chocolate, semi-sweet,
          -- crumbled
     7 oz Butter, sweet
     2 tb Grand Marnier
     1 ts Extract, vanilla
     1 tb Almond, powder
    10 md Egg yolks
    10 md Egg whites
 1 1/2 c  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 3/4 cup sugar until a white
 ribbon is formed, about 5-7 minutes.  Blend this sugar/yolk mixture gently
 into the chocolate mixture with a spatula.

      In another bowl, whip the egg whites vigorously.  Slowly add 3/4 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

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