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Gateau Nancy

Recipe : Gateau Nancy

Procedure :
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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