Ingredients

14 ounces semi-sweet chocolate, chopped
3/4 C. plus 2 Tbsp. unsalted butter
10 egg yolks
1 C. granulated sugar
1 Tbsp. vanilla extract
1 Tbsp. grand Marnier (orange liqueur)
1 tsp. lemon juice
10 egg whites
1/2 C. granulated sugar
Powdered sugar
2 C. heavy cream, whipped

Cooking Instructions

Melt chocolate and butter in double boiler. Set aside to cool slightly. Beat yolks and 1 C. sugar until smooth then stir in vanilla, Grand Marnier, and lemon juice. Blend in chocolate mixture. Beat egg whites in large mixer bowl until soft peak form. Gradually add 1/2 C. sugar, beating until stiff peak form. Stir 1 C. of whites into chocolate mixture, then fold in remaining whites. Pour batter into greased and floured 10-inch Springform pan. Bake in preheated 250 oven 2 1/2 hours. Cool completely on rack before removing pan. Sprinkle cake with powdered sugar. Serve with whipped cream.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)