Classic Chocolate Marquise

Bring a saucepan of water to a boil and remove from heat. Put cut chocolate in a heatproof bowl and place over the pan of hot water. Stir occasionally to melt chocolate evenly.

Once chocolate is melted, remove bowl and beat butter into chocolate.

While chocolate is melting, whip cream until it holds soft peaks. Return pan of water to a boil, then lower heat to a simmer.

In the bowl of electric mixer, whisk the egg yolks by hand. Whisk in the sugar and liquid flavoring. Place bowl over pan of simmering water and whisk constantly until slightly thickened.

Use the electric mixer on medium speed to beat the egg mixture until cool and risen in volume.

By hand, whisk the bowl of hot liqueur mixture over a bowl of cold water with a few ice cubes in it until cooled and thickened. Do not let mixture become ice cold.

To finish, whisk chocolate into egg then quickly fold in whipped cream. Pour into a 6 cup glass loaf pan that has been buttered and lined with plastic. Chill and allow to set.

To unmold, whip outside of pan with cloth dipped in hot water and wrung out. Invert onto platter and peel over plastic wrap.

To serve, cut into 3/4 inch slices with sharp knife dipped in warm water. Garnish with chocolate shavings, whipped cream, cream Anglaise or sweetened berries.