Ingredients
14 oz semi-sweet chocolate, chopped
3/4 cup plus 2 tbsp unsalted butter
10 egg yolks
1 cup granulated sugar
1 tbsp vanilla extract
1 tbsp grand marnier (orange liqueur)
1 tsp lemon juice
10 egg whites
1/2 cup granulated sugar
1 powdered sugar
2 cup heavy cream, whipped
Directions
Chocolate Cake with Grand Marnier
Melt chocolate and butter in double boiler. Set aside to cool
slightly. Beat yolks and 1 c 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 1/2 c sugar; beating until stiff peaks form. Stir 1 c 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 2 1/2 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.
Servings: 10 servings
Chocolate Cake With Grand Marnier Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written cooking instructions as a concept can be traced way back into ancient history, at least as far back as ancient Egypt, and maybe further still. Interesting though that is, sadly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As our culinary historical trip moves to more modern times we have two recipe books which date from the 14th Century : one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that we all know today, but instead recipes for the types of food eaten by the upper classes of that period. During the next few hundred years, the upper-class families of the West competed to offer the most extravagent banquests, and as a consequence, the best chefs and their recipe collections increased in prestige. Nevertheless, it was during the 1800s that fine cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes of the day. By the time we get to the twentieth century, cookery publications are in great demand, as a result of more people being able to read, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Chocolate Cake With Grand Marnier recipe.
