---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Gateau Au Chocolate
 Categories: Cheesecakes
      Yield: 1 Cheesecake
 
           Cake:
     14 oz Semisweet baking chocolate
     14 tb Unsalted butter
  1 1/2 c  Sugar
     10    Eggs; separated
      1 tb Grand marnier
      1 ts Vanilla extract
           Creme anglaise:
      4 c  Milk
      8    Egg yolks; beaten
  1 1/4 c  Sugar
      2    Vanilla beans; split,
           - use scraped seeds
           Powdered sugar
 
  Preheat oven to 250 F. Butter and flour 12" springform pan. Break
  chocolate into chunks. Place in top of double boiler along with
  butter. Melt over simmering water, stirring occasionally. Stir
  1-1/4 cups sugar into chocolate & butter mixture. Continue heating
  until sugar is dissolved. Beat egg yolks in separate bowl. Beat
  some of the hot chocolate mixture into yolks. Combine all together
  in saucepan. Cook over simmering water, stirring constantly, until
  slightly thickened. Stir in grand marnier and vanilla. Beat egg
  whites until they stand in soft peaks. Continue beating, gradually
  adding remaining 1/4 cup sugar until whites stand upright in stiff
  peaks when beater is removed. Carefully fold egg whites into
  chocolate mixture. Pour mixture into prepared pan. Bake 3 hours.
  Remove from oven. Let cool to room temperature, cover and chill.
  
  While cake cools, make creme anglaise. Bring milk to boil in medium
  saucepan. Mix egg yolks and sugar in bowl and whisk hot milk into
  mixture. Return mixture to saucepan.

  There is a surperb restaurant in Wheeling, just outside of Chicago.
  It is called La Francais and it is very Francais. The chef is an
  artist named Jean Banchet. This is his chocolate cake. Serve it in
  thin slices as it is really rich and you'll have a little left over
  the next day for you. Incidentally, that cooking time--3, count 'em
  3--hours is correct as is the low baking temperature. If the cake
  begins to get a little crusty and dark on top, place a circle of
  aluminum foil over the top.

  Recipe by Chef Jean Banchet, La Francais, Chicago

  Recipe FROM: From The Dinah Shore Cookbook

  Posted by: JM
  Posted by: Deborah Epstein (NAFY67C)
 
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