redkitty
Executive Chef
Is your chocolate sweet tooth ready for this?! I've had this recipe for about 15 years, have no idea where it came from. Thought I would share it with all you lovely people.
CHOCOLATE GRAND MARNIER TORTE
5 eggs
10 ounces semisweet or bittersweet chocolate, cut up
2 (1 ounce) squares unsweetened chocolate, cut up
2 sticks (8 ounces) butter
1/4 cup Grand Marnier
Preheat oven to 400F. In a small bowl, cover uncracked eggs with very hot water. Let stand for 5 minutes.
In a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave oven on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth. Set aside to let cool slightly.
In a large bowl, beat eggs on high speed until thick and light yellow, about 5 minutes. Add chocolate mixture and Grand Marnier and beat until well blended.
Turn into a buttered, wax paper-lined 8 inch springform pan.
Bake 15-18 minutes or until almost set. Let cake cool 1 hour. Then cover with foil and refrigerate several hours or until firm. Remove cake from refrigerator at least 1 hour before serving. Run a sharp knife around sides of cake and remove sides of springform pan. Cut into slices. Serve in a pool of Raspberry Sauce and top with whipped cream.
RASPBERRY SAUCE
2 (12-ounce) bags frozen unsweetened red raspberries, thawed
3/4 cup powdered sugar
2 tablespoons Grand Marnier
In a food processor, combine thawed berries and powdered sugar. Process until smooth. Add Grand Marnier and process to blend well.
To remove seeds, press puree through a wire strainer placed over a non-reactive bowl. Using a rubber spatula, scrap underside of strainer. Discard seeds. Serve immediately or cover and refrigerate up to 2 days. Mix before serving.
So there you have it. One of my all time favorite super duper rich cakes. I hope if you make it, you enjoy it as much as I do!
CHOCOLATE GRAND MARNIER TORTE
5 eggs
10 ounces semisweet or bittersweet chocolate, cut up
2 (1 ounce) squares unsweetened chocolate, cut up
2 sticks (8 ounces) butter
1/4 cup Grand Marnier
Preheat oven to 400F. In a small bowl, cover uncracked eggs with very hot water. Let stand for 5 minutes.
In a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave oven on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth. Set aside to let cool slightly.
In a large bowl, beat eggs on high speed until thick and light yellow, about 5 minutes. Add chocolate mixture and Grand Marnier and beat until well blended.
Turn into a buttered, wax paper-lined 8 inch springform pan.
Bake 15-18 minutes or until almost set. Let cake cool 1 hour. Then cover with foil and refrigerate several hours or until firm. Remove cake from refrigerator at least 1 hour before serving. Run a sharp knife around sides of cake and remove sides of springform pan. Cut into slices. Serve in a pool of Raspberry Sauce and top with whipped cream.
RASPBERRY SAUCE
2 (12-ounce) bags frozen unsweetened red raspberries, thawed
3/4 cup powdered sugar
2 tablespoons Grand Marnier
In a food processor, combine thawed berries and powdered sugar. Process until smooth. Add Grand Marnier and process to blend well.
To remove seeds, press puree through a wire strainer placed over a non-reactive bowl. Using a rubber spatula, scrap underside of strainer. Discard seeds. Serve immediately or cover and refrigerate up to 2 days. Mix before serving.
So there you have it. One of my all time favorite super duper rich cakes. I hope if you make it, you enjoy it as much as I do!
