Chocolate Marquise

• 14 oz (400g) bittersweet chocolate, chopped
• 3/4 cup plus 2 tbsp sugar
• 12 tbsp butter
• 1/4 cup cocoa powder
• 6 large egg yolks
• 2 cups heavy cream
• Raspberries, sliced strawberries, and/or stemmed red currants, to serve
• 9 x 5 in (23 x 13cm) loaf pan

1. Line a 9 x 5in (23 x 13cm) loaf pan with plastic wrap.
2. Melt the chocolate, sugar, butter, and cocoa in a medium saucepan over very low heat, stirring often.
3. Whisk the egg yolks in a bowl.
4. Whisk in the chocolate mixture.
5. Let cool.
6. Beat the cream in a chilled bowl until soft peaks form.
7. Fold into the chocolate mixture.
8. Pour into the loaf pan and smooth the top.
9. Cover with plastic wrap and refrigerate at least 2 hours, until chilled and set.
10. Invert onto a serving platter and remove the plastic wrap.
11. Using a knife dipped into hot water, cut into slices.
12. Serve, with the raspberries.
13. Variation: Individual Chocolate Marquises
14. You can make pretty individual desserts by spooning the mixture into individual ramekins, and chilling to set.
15. Then pipe whipped cream on top, decorate with a few raspberries, dust with cocoa powder, and serve.

bittersweet chocolate, sugar, butter, cocoa powder, egg yolks, heavy cream, raspberries, loaf pan

Taken from www.cookstr.com/recipes/chocolate-marquise (may not work)