14 oz. semi-sweet chocolate
3/4 c. plus 2 tbsp. unsalted butter
10 egg yolks
1 c. granulated sugar
1 tbsp. vanilla extract
1 tbsp. Grand Mariner
1 tsp. lemon juice
1/2 c. powdered sugar
2 c. whipped cream
10 egg whites

Melt chocolate and butter in double boiler. Set aside and cool. Beat yolks and 1 cup sugar until smooth. Stir in vanilla, Grand Mariner, and lemon juice. Blend in chocolate mixture. Beat egg whites; gradually add in 1/2 cup sugar until stiff peaks form. Stir 1 cup of whites into chocolate mixture, then fold in remaining whites. Pour into 10 or 12 inch spring-form pan and bake for 2 1/2 hours at 250 degrees. Cool completely on rack. Remove from pan. Sprinkle with powdered sugar. Serve with whipped cream. Serves 10 to 12 people.