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1
For Glaze: To melt chocolate, pour just enough boiling water over to cover.
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2
When soft to touch, carefully pour off water.
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3
Add Grand Marnier and 1 tablespoon of water.
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4
Combine well, remove pan from heat and add butter.
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5
Stir until smooth and shiny.
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6
Let cool.
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7
For Mousse: Boil orange rind in water for 5 minutes.
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8
Drain.
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9
Place rind back in saucepan with sugar and 2 tablespoons water.
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10
Cook over medium high heat until crystallized.
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11
Remove from saucepan immediately.
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12
Soak cake in 1/4 cup Grand Marnier for 10 minutes, then squeeze between hands.
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13
Melt chocolate in same manner as for glaze.
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14
Place chocolate over low heat and add egg yolks.
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15
Beat until well combined.
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16
Removed saucepan from heat and add butter gradually, beating until butter is incorporated.
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17
Add candied peel and fold in liqueur-soaked sponge cake.
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18
Fold 1/3 of the beaten egg whites into chocolate mixture and combine the rest of the egg whites carefully.
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19
Pour into buttered mold and refrigerate for 4 hours.
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20
To unmold, dip outside of mold in hot water for a few seconds and then invert onto a dish.
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21
Coat with cooled glaze and serve chilled.
