Bert Greene's Chocolate Cut Velvet

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 lb imported european sweet chocolate
• 1 tablespoon water
• 1 teaspoon vanilla
• 1 tablespoon flour
• 1 tablespoon sugar
• 10 tablespoons unsalted butter, softened
• 4 eggs, separated
• 1 cup heavy cream
• 1 teaspoon grand marnier

Recipe

• 1 preheat the oven to 425 degrees fahrenheit.
• 2 heat chocolate, water and vanilla in the top of a 2-quart double boiler over hot water over low heat. allow the chocolate to melt very slowly since sweet chocolate, if melted too quickly, can turn into a lump. if this starts to happen, beat in butter immediately. remove from heat and stir in the flour, sugar and butter.
• 3 beat egg yolks lightly and whisk into the chocolate mixture. beat egg whites just until stiff but not dry and fold gently into the chocolate mixture.
• 4 line a buttered 8-inch springform pan with waxed paper. butter the paper and pour in the batter.
• 5 bake for 15 minutes. turn off the heat and leave the oven door ajar. cool completely in the oven, about 1 hour.
• 6 carefully remove the outer rim of the cake pan. place a serving plate over the cake and invert. remove the waxed paper.
• 7 whip cream with the grand marnier until stiff. using a pastry bag, pipe cream over the top of the cake in a lattice pattern. pipe stars around the base of the cake. refrigerate.
• 8 remove the cake from the refrigerator 30 minutes before serving.
• 9 cut into small pieces as it is very rich.