CHOCOLATE & GRAND MARNIER CAKE
I was running out of ideas on what to make for a friend for her upcoming 50th so I made this cake and she was ecstatic. I knew that after dinner she enjoyed a glass of milk with an ounce of Grand Marnier mixed in, so what better way to surprise her than with this decadent birthday cake? -Lorraine Caland, Shuniah, Ontarior
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.
Nutrition Facts :
CHOCOLATE GRAND MARNIER TORTE
This dessert tastes like chocolate truffle candy, so serve it in thin slices. Serve it with the accompanying raspberry sauce and whipped cream, or simply top it with whipped cream and fresh raspberries. This recipe comes from "365 Great Chocolate Desserts" by Natalie Haughton. Prep time does not include chill time.
Provided by UnknownChef86
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Butter the bottom of an 8-inch springform pan and line it with wax paper; set aside.
- In a small bowl, cover uncracked eggs with very hot water (not boiling); let stand 5 minutes.
- Meanwhile, in a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth; set aside to let cool slightly.
- In a large bowl, beat eggs with an electric mixer on high speed, until thick and light yellow, about 5 minutes.
- Add chocolate mixture and Grand Marnier and beat until well blended.
- Turn into the prepared springform pan.
- Bake 15-18 minutes, or until almost set.
- Let cake cool 1 hour, then cover with foil and refrigerate several hours or until firm.
- Remove cake from refrigerator at least one hour before serving.
- Run a sharp knife around sides of cake and remove sides of springform pan.
- Cut into slices, taking care not to cut/include wax paper with serving.
- Serve in a pool of Raspberry Sauce and top with whipped cream.
- Raspberry Sauce: In a food processor, combine thawed raspberries and powdered sugar; process until smooth; add Grand Marnier and process to blend well.
- To remove seeds, press puree through a wire strainer placed over a non-reactive (glass or plastic) bowl; using a rubber spatula, scrape inderside of strainer and discard seeds.
- Serve sauce immediately or cover and refrigerate up to 2 days; mix before serving.
Nutrition Facts : Calories 361.9, Fat 27.3, SaturatedFat 16.1, Cholesterol 128.8, Sodium 142.4, Carbohydrate 30.8, Fiber 5.9, Sugar 23, Protein 5.1
CHOCOLATE GRAND MARNIER CAKE
Categories Cake Liqueur Milk/Cream Chocolate Egg Dessert Bake Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- For cake:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.
- Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.
- For icing:
- Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.
- Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.
- Cut into wedges and serve.
CHOCOLATE ORANGE & GRAND MARNIER TRUFFLE CAKE
This naughty pudding is the perfect way to use up all those Christmas Chocolate Oranges. A definite winner
Provided by Sara Buenfeld
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Line the base and sides of a 1kg loaf tin with cling film. Squeeze the juice from the orange and mix with 3 tbsp of the Grand Marnier. Cut away the bitter white pith from inside the orange shell, then cut the peel into fine strips and boil it in a covered pan with 300ml water for 20 mins until soft. Add the sugar, then simmer uncovered for a bit longer until you have a soft, sticky peel.
- Melt the chocolate over a pan of water, then take from the heat and beat in the butter and egg yolks, followed by the rest of the Grand Marnier.
- Whisk the egg whites until they hold their shape, then whip the cream until softly stiff. Fold both of them into the chocolate mixture.
- Spoon 5 large tbsp of the chocolate mixture into the tin, then dip the finger biscuits in the orange and Grand Marnier mixture one by one and arrange over the chocolate layer - don't soak them too much or they will fall apart. Scatter over some of the sticky peel, then spoon on another 5 tbsp of the chocolate mixture.
- Carry on layering up the biscuits and chocolate mixture until you have 4 layers of biscuit, finishing with a chocolate layer. You should only need to use half the peel. Lightly cover with cling film and freeze until ready to serve. Freeze the remaining peel separately.
- To serve, take the cake and orange peel out of the freezer no more than 1 hr before serving and strip off the cling film. Top with whipped cream and the remaining peel, and scatter with the grated chocolate. Keep chilled until ready to eat.
Nutrition Facts : Calories 599 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.32 milligram of sodium
GRAND MARNIER SOFT-CENTERED CHOCOLATE CAKE
A sheer delight for dessert lovers! This soft-centered cake will transport you to chocolate heaven with its perfect match of bitter chocolate and smooth, sweet Grand Marnier liqueur. These cakes maintain a crunchy texture on top while remaining gooey inside because they are baked fast at a high temperature. From the Grand Marnier website.
Provided by Spongebob Chefpants
Categories Dessert
Time 32m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Cream the butter and the sugar together.
- Add the melted chocolate and gently fold in the eggs being careful not to over mix.
- Add the flour, orange zest, and Grand Marnier.
- Pour the batter into individual moulds or ramekins and insert a square of chocolate into the middle of each cake.
- Bake for 12 minutes.
- Unmould the cakes onto plates and decorate with a spoonful of whipped cream and sprinkle with cinnamon.
Nutrition Facts : Calories 688.6, Fat 53.1, SaturatedFat 31.9, Cholesterol 189.7, Sodium 222.6, Carbohydrate 49, Fiber 3.5, Sugar 40.7, Protein 11.4
HOT CHOCOLATE AND GRAND MARNIER "CUPCAKES"
Provided by Ludovic LeFebvre
Categories Cake Liqueur Milk/Cream Mixer Chocolate Egg Dessert Bake Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Line 12-cup muffin pan with muffin papers. Combine chocolate and butter in heavy small saucepan; stir over medium-low heat until melted and smooth, about 1 minute. Remove saucepan from heat.
- Using electric mixer, beat sugar, eggs, egg yolks, and liqueur in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in chocolate mixture. Divide batter among muffin papers. Cover and chill until cold and firm, at least 25 minutes. (Can be made 1 day ahead. Keep chilled.)
- Preheat oven to 400°F. Bake cupcakes in papers on baking sheet until tops are puffed and cracked and tester inserted into center comes out with moist batter attached, about 7 minutes. Serve cupcakes with whipped cream.
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4/5 (7)Servings 12
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.
- Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.
- Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.
- Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.
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