---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Flourless Chocolate Cake
  Categories: Cakes, Chocolate
       Yield: 1 servings
  
      14 oz Baking chocolate; preferably
            Ghiradelli brand
      14 tb Unsalted butter
   1 1/2 c  Sugar
      10    Eggs; separated
       1 tb Grand marnier
       1 tb Vanilla extract
  
   Butter and flour a 12″ springform pan*.  Break the
   chocolate into chunks and put in the top of a double boiler
   along with the butter. Melt over simmering water, stirring
   occasionally. Stir in 1 1/4 cups sugar into the melted
   chocolate and butter mixture and continue heating until the
   sugar is dissolved. Beat the egg yolks in a separate bowl.
   Beat some of the hot chocolate mixture into the yolks, then
   return all the mixture to the sauce pan.  Cook over
   simmering water, stirring constantly, until slightly
   thickened; then stir in the Grand Marnier and vanilla.
   Beat the egg whites until they stand in soft peaks when the
   beater or whisk is removed. Continue beating, gradually
   adding the remaining 1/4 cup sugar until the whites stand
   upright in stiff peaks when beater is removed. Fold egg
   whites and chocolate mixture together carefully.  Pour the
   mixture into the prepared pan. Bake for 3 hours at 250.
   Remove from the oven. Let cool at room temperature, cover
   and chill.
   This cake is great served with a creme anglaise.  *For
   Passover you can use matzoh meal in place of flour.
  
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