Preparation / Directions:
8 Ounces semisweet chocolate -- chopped
1 Cup plus 2 tablespoons powdered sugar
3/4 Cup unsalted butter -- (1 1/2 sticks) cut
into small pieces
5 eggs -- separated
3/4 Cup unsweetened cocoa powder
1 Dash salt
1 Dash cream of tartar
3/4 Cup heavy whipping cream
Melt chocolate in bowl set over simmering water. Add sugar and mix well.
in butter 1 piece at a time and blend well. Remove bowl from over water and
add egg yolks 1 at a time, mixing well after each addition. Beat in cocoa.
cool 5 minutes, stirring often.
Beat egg whites with salt and cream of tartar until stiff peaks form. Gently
stir 1/3 of whites into chocolate mixture, then fold remaining whites into
chocolate mixture; DO NOT BEAT. Whip heavy cream to soft peaks still
Carefully fold cream into chocolate mixture until well blended. pour into
9x5-inch glass loaf pan or 1 1/2-quart mold; DO NOT USE METAL. Chill at
10 hour or overnight.
Just before serving, moisten a towel with hot water. Wrap towel around pan
mold and invert onto platter. Slice marquise into serving portions. This
dessert is served with a creme anglaise or a berry sauce. Enjoy this one