Ingredients:
8 oz dark chocolate - in break apart blocks - 70% cocoa
1 cup sugar
8 eggs, separate the yolks from the whites
1 pinch of salt
For the Garnish :
1 1/3 cup of 'crème fraîche'
2 Tablespoons of Pure cocoa powder (unsweetened)
2 teaspoons of confectioner’s sugar
6 Tablespoons of Grand Marnier
Directions:
Melt the chocolate in a double boiler and cool to room temperature.
Butter a rectangular cake pan, approximately 15"L x 11"W x 1/2"D - and cover with parchment paper.
Preheat oven to 400 degrees Fahrenheit.
In a large mixing bowl, beat the sugar with the 8 egg yolks for 2 minutes. Add the melted chocolate.
In another large mixing bowl, beat the egg whites with the pinch of salt until firm peaks. Fold gently into
the chocolate preparation.
Pour into the cake pan and cook for 20 minutes.
Whip the crème fraîche with the confectioner’s sugar, the powdered cocoa and 3 Tablespoons of
the Grand Marnier.
When the cake is done, remove from the oven and turn onto a clean damp tea towel. Remove the parchment paper
and cut away the dried borders.
Roll the cake with the dishtowel lengthwise.
Unroll the cake, remove the dishtowel and spread the chocolate cream mixture.
Roll the cake again but not too tightly. Pour 3 Tablespoons of the Grand Marnier onto the cake.
Use the excess cream to cover the cake.
Bon appétit !
