Marquis Au Chocolat

• 1 tablespoon vegetable oil
• 1 pound 70-75% chocolate, broken into pieces
• 1 cup unsalted butter, cut into chunks
• 3 tablespoons granulated sugar
• 1 tablespoon poire William or creme de framboise liqueur
• 8 large eggs, at room temperature, yolks and whites separated
• Pinch of fleur de sel (optional)

1. 1. Lightly oil sides of an 8-by-4-inch loaf pan or decorative mold.
2. 2. Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Heat water in double boiler to a steady simmer. Add chocolate and butter to bowl, stirring until melted and combined. Stir in sugar. Remove from heat and let cool to room temperature. Stir in liqueur.
3. 3. Meanwhile, use an electric mixer on medium-high to beat egg whites until they form stiff peaks. Set aside.
4. 4. Stir egg yolks, one at a time, into chocolate mixture. Stir in fleur de sel, if using.
5. 5. Stir in one fourth of egg whites, then gently fold in the rest until no trace of white is visible.
6. 6. Pour batter into loaf pan and cover with plastic wrap. Place in fridge overnight or freeze 2 hours until set. To serve, dip a sharp knife in hot water then wipe dry, then use to cut marquise into six portions. (If cake was frozen, cut into slices and let defrost a bit before serving.)

vegetable oil, chocolate, unsalted butter, granulated sugar, poire, eggs

Taken from www.epicurious.com/recipes/member/views/marquis-au-chocolat-52821981 (may not work)