112th in a series of base recipes for Chefs from a variety of michelin starred kitchens.
Ingredients/Mise en place:
Eggs, 8 yolks, 12 whites
1 measure Grand Marnier
Stock syrup with 1 measure Grand Marnier
Chantilly for garnish
Make sponge in 12 inch tin.
Allow to cool.
Melt chocolate and butter, add egg yolks, G Marnier.
Make meringue using sugar and whites, fold in to choc mix.
Line bottom of 12inch tin with sponge, soak with syrup, pour in choc mix. Allow 12 hours to set.
From a 12in tin you should get 16 portions