Recipe - Marquise Au Chocolat May 1992

1 pound Semi sweet chocolate ( 2
bars), broken into pieces
3 One half cup Sugar
1/3 Butter
One half cup Unsweetened cocoa powder
8 Eggs
One half cup Walnuts; chopped
2 tablespoon Cognac

1. Line a small loaf pan with parchment paper in such a way that it
overlaps the rim of pan by 2" ( usei a menor das 3)

2. Process chocolate with sugar until finely chopped

3. Melt chocolate and with motor running pour in hot butter through the
feed tube until chocolate is melted and smooth.

4 .Add cocoa powder and egg yolks, process to combine. Stir in cognac or
Grand Marnier and turn on and off processor.

5. Remove chocolate to a bowl and stir in walnuts

6. Whip egg yolks until firm and fold delicately into chocolate mixture.

7. Pour into prepared pan. Tap pan on counter to eliminate air.Fold paper
towards the center.

8. Cover with plastic and chill or freeze.*

9. Unmold and serve with raspberry or mint sauce.

NOTES : If frozen remove to the fridge 8 hours before serving or remove
from freezer ( depending on the temperature) 2 hour to room temperature.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Aug 07, 1997