Chocolate Grand Marnier Cake

Serves: 2

Dallas Effertz

1 January 1970

Based on User reviews:

50

Spice

38

Sweetness

56

Sourness

41

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

200 g

Bittersweet Chocolate (chopped)

1 cup

Sugar

7 tbsps

Unsalted Butter (cut into 1-inch cubes, room temperature)

6 large

Egg (separated)

2 tbsps

Grand Marnier

1 tbsp

Orange Peel (finely grated)

2 tsps

Vanilla Extract

1 cup

All-Purpose Flour

1 tsp

Salt

2 cup

Whipping Cream

Directions:

1

For cake: Preheat oven to 350°F

2

Butter 10-inch-diameter springform pan; line bottom with parchment paper round

3

Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth

4

Cool slightly

5

Using electric mixer, beat sugar and butter in large bowl 2 minutes

6

Beat in egg yolks, Grand Marnier, orange peel, and vanilla

7

Stir in lukewarm chocolate

8

Add flour and salt; stir to blend

9

Using clean dry beaters, beat egg whites in another large bowl until peaks form

10

Fold whites into chocolate mixture in 3 additions

11

Transfer batter to prepared springform pan

12

Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes

13

Cool cake in pan on rack (top will fall slightly)

14

DO AHEAD: Can be made 1 day ahead

15

Cool completely; cover and let stand at room temperature

16

Preheat oven to 350°F

17

Butter 10-inch-diameter springform pan; line bottom with parchment paper round

18

Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth

19

Cool slightly

20

Using electric mixer, beat sugar and butter in large bowl 2 minutes

21

Beat in egg yolks, Grand Marnier, orange peel, and vanilla

22

Stir in lukewarm chocolate

23

Add flour and salt; stir to blend

24

Using clean dry beaters, beat egg whites in another large bowl until peaks form

25

Fold whites into chocolate mixture in 3 additions

26

Transfer batter to prepared springform pan

27

Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes

28

Cool cake in pan on rack (top will fall slightly)

29

DO AHEAD: Can be made 1 day ahead

30

Cool completely; cover and let stand at room temperature

31

For icing: Place chocolate and butter in medium metal bowl

32

Bring cream to boil in small saucepan

33

Pour hot cream over chocolate mixture; stir until mixture is melted and smooth

34

Place chocolate and butter in medium metal bowl

35

Bring cream to boil in small saucepan

36

Pour hot cream over chocolate mixture; stir until mixture is melted and smooth

37

Run thin knife around inside of cake pan; remove pan sides

38

Invert cake onto 10-inch removable tart pan bottom or cardboard round

39

Place on rack set in rimmed baking sheet

40

Remove cake pan bottom and parchment

41

Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused)

42

Chill until glaze sets, about 30 minutes

43

DO AHEAD: Can be made 1 day ahead

44

Cover with cake dome and chill

45

Let stand at room temperature 1 hour before serving

46

Cut into wedges and serve

47

Run thin knife around inside of cake pan; remove pan sides

48

Invert cake onto 10-inch removable tart pan bottom or cardboard round

49

Place on rack set in rimmed baking sheet

50

Remove cake pan bottom and parchment

51

Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused)

52

Chill until glaze sets, about 30 minutes

53

DO AHEAD: Can be made 1 day ahead

54

Cover with cake dome and chill

55

Let stand at room temperature 1 hour before serving

56

Cut into wedges and serve