Gâteau Nancy ►
This cake depends on the air beaten into the egg whites for its leavening. Rich and chocolaty, it has additional flavor notes from Grand Marnier and almond powder. Cut into small wedges, it will delight a crowd!
- Semi-Sweet Chocolate - 14 ounces, chopped
- Sweet Butter - 7 ounces
- Grand Marnier - 2 tablespoons
- Vanilla Extract - 1 teaspoon
- Almond Powder - 1 tablespoon
- Egg Yolks - 10
- Egg Whites - 10
- Confectioner’s Sugar - for dusting
- Creme Anglaise - 3 cups
To prepare the cake: Preheat the oven to 275 F. Butter two round molds, 10 inches by 2 inches deep. Line with parchment paper and lightly butter the paper. Dust the molds with flour; tap out the excess. Put the chocolate, butter, Grand Marnier, vanilla extract, and almond powder in a bowl. Place the bowl over a pan of gently simmering water and melt the chocolate and butter; stir the ingredients together. Remove from heat as soon as it is melted and whisk gently to blend.
Beat the egg yolks with 3/4 cup of sugar until a slowly dissolving ribbon forms when it is drizzled back upon itself, 5 to 7 minutes. Blend into the chocolate mixture with a spatula. In a clean bowl with clean beaters, beat the egg whites until foamy. Slowly beat in the remaining sugar, then beat until the peaks are just becoming firm. Fold a large spoonful into the chocolate mixture to lighten it, then fold the chocolate into the egg whites, being careful to preserve volume as for a souffle. Put half of the batter in each prepared mold and bake 1 hour and 20 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven; when cool enough to handle, turn out onto wire racks and let cool completely.
To serve: Sprinkle the cakes with confectioner’s sugar. Slice and place on individual plates decorated with crème anglaise.