Ingredients
6 squares of Baker’s Semisweet chocolate
5 room temperature eggs separated into large mixing bowls
Powdered sugar
1 cup heavy whipping cream
Vanilla extract
Preparation
Melt chocolate in the microwave (be careful not to over cook)take out to cool
Beat egg yolks and vanilla with 1 cup sifted powdered sugar-adding sugar in batches over medium speed with hand held mixer until thick and creamy pale yellow, set aside
Beat eggs whites with a little salt until stiff peaks have formed
Gently fold melted chocolate into egg yolk mixture until incorporated
Fold about 1/4 of the egg whites into chocolate/egg yolk mixture, then fold rest of egg whites in batches into egg yolk mixture, being careful not to over mix. Small amounts of egg whites are fine in the mix.
Pour onto buttered wax/parchment paper which is already on cookie sheet (use a slightly smaller than normal cookie sheet with edges) as mix will be runny. Spread evenly.
Bake @ 325F until top of mix is not sticky. Be CAREFUL not to over bake. Cool
Flip cooled chocolate onto 3 sheets of wax paper which has been covered in powdered sugar.
Gently peel off wax paper and sift more powdered sugar to completely cover the thin cake.
Whip cream and add Grand Marnier to cream (optional)
Gently spread whipped cream evenly with flat knife on top of cake mix.
Roll gently to form a jelly roll using the wax paper to seal.
Put into refrigerator at least 6 hours or better, overnight. Reomve from refrigerator, peel wax paper off and dust with more powdered sugar. Keeping the rolled cake cold, slice into serving pieces or bring direcly to table to slice. Serve with fresh raspberries and top with 1/2t (or more if desired) of Grand Marnier.
Enjoy!
