Chantilly Chocolate Torte

Forepaughs Restaurant
(Annie D. see notes at bottom)

1 c. semisweet chocolate chips
7 oz. (1 sticks) butter
7 eggs, separated
c. sugar plus 2 tbsp. sugar, divided
1 tbsp. Grand Marnier
tsp. orange extract

Chocolate Chantilly Icing:

1 c. semisweet chocolate
4 c. whipped cream (from 2 c. heavy cream)
Powdered Sugar

Preheat oven to 350 degrees.

Melt chocolate chips and butter together, stirring until smooth; set aside. In a mixer, whip the egg yolks and cup of the sugar until tripled in size. Slowly add Grand Marnier and extract. Add chocolate mixture and whip.

With clean beaters, whip the egg whites and the remaining 2 tablespoons sugar until stiff peaks forms; fold into chocolate mixture. Pour into a 9-inch springform pan that has been buttered and floured. Bake 35 minutes. Cool. Top with Chantilly icing.

Chantilly Icing: Melt the chocolate chips and cool tem. Fold cooled chocolate into whipped cream in three stages. (I added powdered sugar to the cream when I whipped it.) Spread over torte. Makes 12 serving.

*Annies Notes: Dont worry when the torte falls after you take it out of the oven thats what is supposed to happen. Also there really is no flour in this recipe.