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14 ounces semisweet chocolate, broken into pieces
3/4 cup plus 2 TB unsalted butter

10 egg yolks
1 cup granulated sugar
1 TB Pure Vanilla extract
1 TB Grand Marnier
1 tsp Lime Juice

10 egg whites
1/2 cup granulated sugar
- - powdered sugar and whipped cream for garnish

Melt the chocolate and butter in a double boiler. When melted, hold aside.

2) Beat the egg yolks and 1 cup granulated sugar until smooth, then stir in the vanilla, Grand Marnier and lime juice. Add this to chocolate and blend together.

3) Beat the egg whites in large bowl until SOFT peaks form. Slowly add the 1/2 cup of sugar, beating until STIFF peaks form.

4) Lightly STIR 1 cup of the egg whites into the chocolate mixture, then FOLD in the remaining egg whites with a rubber spatula. Don’t stir - FOLD - this keeps the air in the egg whites.

5) Flour and grease a 10 or 12 inch springform pan, and pour the batter into pans
Bake in preheated 250 degree oven for 2 1/2 hours. Cool COMPLETELY before removing from pan.
Sprinkle with powdered sugar and serve with dollop of whipped cream.


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