Title: Marquise Au Chocolat May 1992
Categories: Dessert
Yield: 1 Servings

1	lb	Semi sweet chocolate ( 2 bars), broken into pieces
3 1/2	c	Sugar
1/3		Butter
1/2	c	Unsweetened cocoa powder
8		Eggs
1/2	c	Walnuts; chopped
2	tb	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 MM-Recipes Digest V4 #4

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