Heart attack cake

 
                             Heart Attack Cake
 
 Recipe By     : Desiree McCrorey 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   20      ounces        bittersweet dark chocolate
    1 1/4  cups          superfine sugar
    1      pound         unsalted butter
    2      ounces        Grand Marnier
   10                    egg yolks -- room temperature
   10                    egg whites -- room temperature
      1/4  cup           superfine sugar
                         powdered sugar
 
  Melt chocolate in top of double boiler over very low heat. When chocolate
  has melted, whisk in 1.25 cups of sugar, mixing well until sugar has
  dissolved. Whisk in butter and melt, stirring often. When butter is
  completely incorporated, remove mixture from fire and whisk in Grand
  Marnier.
 
  Whip egg yolks in mixing bowl until light and fluffy. Slowly add chocolate
  mixture to egg yolks, whipping constantly until fully incorporated. Set
  aside. Whip egg whites in another mixing bowl until foamy and add
  remaining .25 cup sugar. Continue whipping until stiff.
 
  Place egg whites in bowl with chocolate and fold together. When mixture is
  smooth and all lumps are gone, pour into buttered and floured 12-inch
  spring form pan. Bake at 275 for 3 hours.
 
  Remove from oven, let rest 20 minutes. Invert onto plate and remove form.
  Dust with powdered sugar and serve with vanilla sauce and/or raspberry
  puree, if desired.
 
 
 
                    - - - - - - - - - - - - - - - - - -