Courtesy of Greg Maggi of Neiman Marcus
Summer 2005
Chocolate Gâteau:
- 14 ounces semisweet chocolate—chips or cut into small chunks
- 7 ounces butter—cold and cut into 1-inch pieces
- 2 tablespoons Grand Marnier
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 10 egg yolks
- 10 egg whites
- pinch of cream of tartar
- 1½ cups granulated sugar
Melt the first five ingredients in the top of a double boiler—when melted, remove and cool to room temperature. Whip egg yolks with ¾ cup of the sugar until you reach ribbon stage. Then fold in cooled chocolate mixture; reserve for future use.
Whip the egg whites with ¾ cup of the sugar—whip on medium speed for two minutes and then add a small pinch of cream of tartar. Increase speed to high and slowly add the remaining sugar in a steady stream. When completed the mixture should have a nice sheen to it and hold stiff peaks. Gently fold the egg whites into the chocolate mixture. Pour the mixture into two 9-inch buttered, floured and parchment-lined cake tins. Bake in a preheated (275 degrees) oven for approximately one hour and 25 minutes. Allow to cool for 10 minutes and then un-mold onto cooling rack.
Champagne Sabayon:
- 6 egg yolks
- 6 ounces sugar
- 1½ cups Champagne
Mix yolks and sugar together and whisk until you reach the ribbon stage. Add the Champagne and cook over boiling water while whisking continuously. Cook until mixture has doubled in volume and is somewhat sauce-like in thickness. Remove from heat. Serve immediately.
Assembly:
Cut the cake into desired portion size—possibly 12 pieces per cake. Put fresh raspberries on and around the cake. Spoon the warm champagne Sabayon over the cake and raspberries. Garnish with powdered sugar and fresh mint.
