Gateau Nancy

1. ** A recipe for this ingredient can be found elsewhere in this packet.
2. In a bowl, put the chocolate, butter, Grand Marnier, vanilla extract, and almond powder together and mix. Melt the ingredients over a double boiler.
3. Remove the mixture from the heat as soon as it's melted and whip lightly.
4. In another bowl, whip the egg yolks with 3/4 cup sugar until a white ribbon is formed, about 5-7 minutes.
5. Blend this sugar/yolk mixture gently into the chocolate mixture with a spatula.
6. In another bowl, whip the egg whites vigorously.
7. Slowly add 3/4 cup of sugar, whipping the mixture until lightly firm.
8. Foldi the egg whites/sugar mixture into the chocolate mixture blending lightly as for a souffle.
9. butter and flour two molds 10 inches in diameter and 2 inches deep.
10. Place a sheet of parchment on the bottom of each mold.
11. Put half of the mixture in each of the molds and bake at 275 F for 1 hour and 20 minutes.
12. Unmold and cool the gateau on a rack.
13. To serve, sprinkle with powdered sugar and serve with Creme Anglaisei.