1 1/2 cups of granulated sugar
6 tablespoons of water
9 large egg yolks
2 whole eggs
1 1/2 cups of heavy cream
1/3 cup of Grand Marnier, Cointreau or Triple Sec
180 grams of bittersweet chocolate, melted and cooled
1 1/2 cups of granulated sugar
6 tablespoons of water
9 large egg yolks
2 whole eggs
1 1/2 cups of heavy cream
1/3 cup of Grand Marnier, Cointreau or Triple Sec
180 grams of bittersweet chocolate, melted and cooled
In a saucepan, combine the sugar and water
Bring to a boil over medium heat, stirring constantly
Reduce heat and simmer without stirring until the syrup reaches 300°F
To test the temperature, lift the pan with a spoonful of the syrup and let it drip back into the pan
If it forms a thread, it's ready
While the syrup is cooking, beat the egg yolks and whole eggs together until slightly thickened
Gradually add the warm syrup to the egg mixture, beating well until cool and creamy
Then, beat the heavy cream and fold it into the egg mixture
Divide the mixture in half and add 1/3 cup of Grand Marnier or another orange-flavored liqueur to one portion
Chill in the refrigerator for 30 minutes
Add the cooled chocolate to the remaining mixture and mix well
Pour the mixture into a serving dish and chill in the freezer for at least 24 hours
Unmold and decorate with candied orange peel and maraschino cherries, if desired
Serve by slicing like a cake.
