14 oz Semi-sweet chocolate,

-chopped 3/4 c Plus 2 tbsp unsalted butter

10 Egg yolks

1 c Granulated sugar

1 tb Vanilla extract

1 tb Grand Marnier (orange

-liqueur) 1 ts Lemon juice

10 Egg whites

1/2 c Granulated sugar

Powdered sugar 2 c Heavy cream, whipped

Chocolate Cake with Grand Marnier Melt chocolate and butter in double boiler. Set aside to cool slightly. Beat yolks and 1 c sugar until smooth; stir in vanilla, Grand Marnier and lemon juice. Blend in chocolate mixture. Beat egg whites in large mixer bowl until soft peaks form. Gradually add 1/2 c sugar; beating until stiff peaks form. Stir 1 c of whites into

chocolate mixture, then fold in remaining whites. Pour batter into greased and floured 10 or 12 inch springform pan. Bake in preheated 250 oven 2 1/2 hours. (That's what is says, two and one-half hours.) Cool completely on rack before removing pan. Sprinkle cake with powdered sugar. Serve with whipped cream. Serves 10 to 12.