Marquise Au Chocolat(Avec Une Sauce De Creme A L'Anglaise) - cooking recipe

Ingredients

8 oz. semi-sweet dark chocolate
1/4 c. sugar
6 oz. unsalted butter, softened
4 egg yolks
4 egg whites, stiffly beaten

Preparation

Melt chocolate in a double boiler; add a few drops of water if necessary to smooth out chocolate.
Let cool; meanwhile, beat yolks, sugar and butter until smooth and silky.
Add this mixture to the cooled chocolate; it should be smooth and thick, but not stiff.
Gently fold in the beaten egg whites, then pour into a small mold which has been lightly buttered.
Set the mold in a bowl of ice cubes and refrigerate until set, 4 to 5 hours.
Dunk the bottom half of the mold in hot water and the Marquise will slip out very easily.
Cut into wedges to serve.