14 oz Semi-sweet chocolate,

           -chopped
    3/4 c  Plus 2 tbsp unsalted butter

     10    Egg yolks

      1 c  Granulated sugar

      1 tb Vanilla extract

      1 tb Grand Marnier (orange

           -liqueur)
      1 ts Lemon juice

     10    Egg whites

    1/2 c  Granulated sugar

           Powdered sugar
      2 c  Heavy cream, whipped

  Chocolate Cake with Grand Marnier
  Melt chocolate and butter in double boiler. Set aside to cool slightly.
  Beat yolks and 1 c sugar until smooth; stir in vanilla, Grand Marnier and
  lemon juice. Blend in chocolate mixture.
  Beat egg whites in large mixer bowl until soft peaks form. Gradually add
  1/2 c sugar; beating until stiff peaks form. Stir 1 c of whites into

  chocolate mixture, then fold in remaining whites.
  Pour batter into greased and floured 10 or 12 inch springform pan. Bake in
  preheated 250 oven 2 1/2 hours. (That's what is says, two and one-half
  hours.) Cool completely on rack before removing pan. Sprinkle cake with
  powdered sugar. Serve with whipped cream. Serves 10 to 12.