Grand Marnier Layer Cake

August 2008
Grand Marnier Layer Cake

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Take a bite out of the summer heat with this cool, no-bake dessert.

Makes: 8 servings

Prep: 25 mins

Cook: 5 mins

  • 5 large egg yolks
  • 1 cup plus 3 tablespoons sugar
  • 1/2 cup unsweetened cocoa powder, plus more for sprinkling
  • 1 teaspoon salt
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup chocolate chips
  • 1/3 cup orange liqueur, such as Grand Marnier
  • 60 tea biscuits
  • 1 1/2 cups shredded coconut
  1. Using an electric mixer, beat the egg yolks and 1 cup sugar until thick and pale yellow, about 5 minutes. On low speed, mix in the cocoa powder and salt.
  2. In a medium saucepan, bring the milk and cream to a simmer over medium heat. Gradually whisk 1 cup hot milk into the cocoa mixture, then whisk the mixture into the hot milk in the saucepan. Cook, whisking constantly, until thick and smooth, 3 to 4 minutes. Remove from the heat and whisk in the chocolate until melted.
  3. Line a 9-inch square baking dish with plastic wrap, allowing a 4-inch overhang. In a small bowl, whisk together 1 cup water, the Grand Marnier and remaining 3 tablespoons sugar. Dip about 15 cookies into the mixture and arrange in a single layer, slightly overlapping, in the baking dish.
  4. Spread one-third of the cocoa mixture on the cookie layer; sprinkle with 1/2 cup coconut and top with a layer of dipped cookies. Repeat twice.
  5. Fold the plastic wrap over the cake; refrigerate for at least 3 hours or overnight. Invert onto a serving platter and sprinkle with cocoa powder; slice with a serrated knife.
Tip Quick fix
  • If the egg yolks scramble when whisking in the hot milk, just strain the mixture.