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Ingredients: 10 Ounce(s) bittersweet chocolate; chopped 12 Tablespoon(s) butter; room temp 4 43/249 Ounce(s) sugar 2 Tablespoon(s) unsweet dutch processed cocoa; sifted 4 egg yolks 4 Tablespoon(s) water 3 Teaspoon(s) vanilla 1 Cup(s) heavy cream; chilled 2 Cup(s) fresh cherries; pitted, halved 2 Teaspoon(s) kirsch 1 Tablespoon(s) lemon juice 5/6 Tablespoon(s) cornstarch 1/2 Teaspoon(s) grated lemon peel Directions: For marquise: Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with foil. Stir chocolate in top of double boiler over barely simmering water until smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder. Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal bowl. Set over saucepan of simmering water (do not let bowl touch water). Whisk constantly until candy thermometer registers 160F, about 6 minutes. Remove from over water. Using electric mixer, beat yolk mixture until thick and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm chocolate and vanilla. Beat cream in another bowl until soft peaks form. Fold into chocolate mixture; spread in prepared dish. Cover and chill until firm, at least 4 hours. (Can be made 4 days ahead. Keep chilled.) For sauce: Stir all ingredients in medium saucepan over medium heat until sauce boils and thickens, about 5 minutes. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.) Turn marquise out onto platter; peel off foil. Cut into 3/4-inch-thick slices. Place 1 slice on each plate. Spoon warm cherry sauce over and serve immediately. Contributor: Bon Appetit June 2003
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Cool to room temperature, with buttered paper over top to prevent a skin from fo