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Ингредиенты
- 1/2 c. unsalted butter, softened
- 7 ounce semisweet chocolate, crumbled
- 1 Tbsp. Grand Marnier
- 1 Tbsp. rum
- 1 tsp vanilla extract
- 1 Tbsp. flour
- 5 x egg yolks, at room temperature
- 3/4 c. sugar
- 5 x egg whites, at room temperature
- 2 Tbsp. confectioners' sugar Orange zest
- 1 pt whipping cream
- 1 Tbsp. Grand Marnier
- 1 Tbsp. rum
- 1 tsp vanilla extract
- 3/4 c. sugar
Инструкции
- For The Cake:Butter and flour a 10-inch springform pan with 1 Tbsp. of the butter.
- Line the pan with waxed paper.
- Heat the chocolate and the remaining butter over low heat in a heavy nonstick saucepan. Pour into a bowl. Stir in the Grand Marnier, rum, vanilla and flour.
- Beat the egg yolks with half of the sugar in a mixer bowl till pale yellow. Stir into the chocolate mix.
- Beat the egg whites in a mixer bowl till soft peaks form. Add in the remaining sugar gradually, beating till stiff peaks form. Fold into the chocolate mix. Pour the mix into the prepared pan.
- Bake at 275 degrees for 1 hour and 20 min. Cold on a wire rack. Remove side of pan.
- For The Rum Cream:Beat the cream in a mixer bowl till soft peaks form. Add in the Grand Marnier, rum and vanilla, beating constantly. Add in the sugar gradually, beating till stiff peaks form.
- To Assemble:Slice the cake. Dust with the confectioners sugar
- Spoon a dollop of the rum cream on each serving. Garnish with orange zest.
- Note:My mother-in-law, Carolyn Burch, made this delicious dessert for a Sunday night dinner and I was so impressed I prepare it quite often now in the restaurant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 332 | |
| Calories from Fat 205 | 62% |
| Total Fat 23.73g | 30% |
| Saturated Fat 14.82g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 13mg | 1% |
| Potassium 157mg | 4% |
| Total Carbs 31.08g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 25.25g | 17% |
| Protein 2.69g | 4% |
