---------- Recipe via Meal-Master (tm) v8.02
  
       Title:  GATEAU NANCY
  Categories: Desserts, Masterchefs, Frisco, Let
       Yield: 24 servings
  
            Creme Anglaise **
      14 oz Chocolate, semi-sweet,
            -- crumbled
       7 oz Butter, sweet
       2 tb Grand Marnier
       1 ts Extract, vanilla
       1 tb Almond, powder
      10 md Egg yolks
      10 md Egg whites
   1 1/2 c  Sugar
  
        ** A recipe for this ingredient can be found elsewhere in this packet.
   
        In a bowl, put the chocolate, butter, Grand Marnier, vanilla extract,
   and almond powder together and mix.  Melt the ingredients over a double
   boiler.  Remove the mixture from the heat as soon as it’s melted and whip
   lightly.
   
        In another bowl, whip the egg yolks with 3/4 cup sugar until a white
   ribbon is formed, about 5-7 minutes.  Blend this sugar/yolk mixture gently
   into the chocolate mixture with a spatula.
   
        In another bowl, whip the egg whites vigorously.  Slowly add 3/4 cup
   of sugar, whipping the mixture until lightly firm.  Fold the egg
   whites/sugar mixture into the chocolate mixture blending lightly as for a
   souffle.
   
        Butter and flour two molds 10 inches in diameter and 2 inches deep.
   Place a sheet of parchment on the bottom of each mold.  Put half of the
   mixture in each of the molds and bake at 275 F for 1 hour and 20 minutes.
   
        Unmold and cool the gateau on a rack.  To serve, sprinkle with
   powdered sugar and serve with Creme Anglaise.
   
        Source:  Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Rene Verdon, Le Trianon, San Francisco, CA
  
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