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1
Preheat the oven to 300F.
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2
Cut a piece of parchment to fit the bottom of the cake pan, spray the pan with nonstick spray, and line it with the paper.
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3
Press the paper flat and spray the top surface.
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4
Put 1 cup of the sugar in a saucepan with 1/4 cup water and bring to a boil over medium heat, stirring to dissolve the sugar.
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5
Turn off the heat.
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6
Heat water in the bottom of a double boiler over medium heat, put all the chocolate in the top, and melt it over hot water, stirring so it melts evenly.
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7
Make sure all the chocolate is melted.
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8
Remove the chocolate from the heat and, stirring constantly with a rubber spatula, add the butter bit by bit until is has melted smoothly into the chocolate.
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9
Make sure all the butter has melted, then add the sugar syrup and stir it in well.
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10
When all is well combined, stir in the Grand Marnier.
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11
Beat the eggs with the remaining 1/4 cup sugar until they are thick and foamy.
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12
This will take 5 or 6 minutes in an electric mixer, a little longer by hand.
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13
Add about 1/3 of the beaten eggs to the chocolate mixture and, using a rubber spatula, fold them in gently but thoroughly; then add the chocolate mixture to the remaining eggs and fold the two together.
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14
Pour the batter into the prepared cake pan.
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15
Put the cake pan into a larger roasting pan and add water to come a third of the way up the side of the cake pan.
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16
Bake for 1 hour.
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17
The cake is done when it feels springy to the touch and is just beginning to come away from the sides of the pan.
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18
Turn the cake out onto a cake plate and peel off the parchment.
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19
Serve warm with English Custard Sauce.
