How to make it

  • For poached cranberries: Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Add all remaining ingredients. Simmer until cranberries pop, about 2 minutes. Remove from heat. Let stand in syrup overnight.
  • For cake: Preheat oven to 350. Butter and suggar 9" springform pan with 1 1/2" high sides. Melt both chocolates and butter in top of double-boiler over simmering water. Stir until smooth. Remove from over water. Combine yolks with 3/4 cup plus 1 tablespoon sugar in large bowl. Using electric mixer, beat until thick and pale, about 3 minutes. On low speed, gradually beat in Grand Marnier. Add chocolate mixture and stir until just incorporated. Using electric mixer fitted with clean, dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until mixture is stiff, but not dry. Gently fold into chocolate mixture.
  • Pour batter into prepared pan. Bake cake until top forms crust, but inside is still moist, about 45 minutes. Cool completely in pan on rack. (Cake may fall while cooling. No problem.)
  • For chocolate cream: Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water and cool until just warm to touch. Whip cream until soft peaks form. Gently fold chocolate into cream. Fold in Grand Marnier.
  • Assembly: Place cake on platter; remove pan sides. Spread top of cake with 1 1/2 cups chocolate cream, leaving 1/2" border around edge of cake. Top with Poached Cranberries. Spoon remaining cream into pastry bag fitted with large star tip. Pipe cream decoratively around top edge of cake. (Can be prepared 3 hours ahead. Refrigerate. Let cake stand for about 1 hour at room temperature before serving.)
  • NOTE: Its a lot of work, but well worth it. Scrumptious and gorgeous! Maybe good to take along for dessert to somebody else's house when you can devote your time to just the dessert.

Reviews & Comments 2

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  • thepapster 8 years ago
    I've made this beauty at least a dozen times over the past 20 years. (It first appeared in the Dece., 1989 issue of Bon Appetit). It's always a show stopper. Lots of work but very well worht the time & trouble.
    However, I still can't quite get right the ganache. It ends to break down after a while.
    Does anyone have any suggestions??
    Was this review helpful? Yes Flag
    " It was excellent "
    lor ate it and said...
    This recipe sounds amazingly yummy! High 5 all the way!
    Was this review helpful? Yes Flag

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