---------- Recipe via Meal-Master (tm) v8.05
       Title: Gateau Au Chocolate
  Categories: Cheesecakes
       Yield: 1 servings
      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 beans
            Use inside scrapings)
            Powdered sugar
   Recipe by: From The Dinah Shore Cookbook
   Preheat oven to 250.  Butter and flour 12 inch springform
   pan. Break chocolate inbto chunks.  Place in top of double
   boiler along with butter.  Melt over simmering water,
   stirring occasionally.  Stir 1 1/4 cups sugar into
   chocolate-and-butter mixture.  Continue heating until sugar
   is dossolved.  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 eggwhites 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. JM.  From
   NAFY67C@prodigy.com (DEBORAH EPSTEIN)