Mary & Martha's Kitchen Recipe

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Gateau Nancy Recipe 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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<h1>Gateau Nancy</h1> <h2>Recipe</h2><p> <P>Creme Anglaise ** 14 oz Chocolate, semi-sweet, <P>-- crumbled 7 oz Butter, sweet <P>2 tb Grand Marnier <P>1 ts Extract, vanilla <P>1 tb Almond, powder <P>10 md Egg yolks <P>10 md Egg whites <P>1 1/2 c Sugar <P>** 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 <div><a href='http://www.maryandmarthaskitchen.com/Gateau_Nancy/35105/' title='Gateau Nancy Recipe'>Gateau Nancy Recipe</a></div>

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