Chocolate Marquise

Directions

1. 1
   ["Break the chocolate into pieces and place in a heatproof bowl.", "Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl).", "Set the pan over a gentle heat and warm the water until the chocolate has melted.", "Take off the heat and leave to cool a little.", "Meanwhile, place the butter and half the sugar into another large bowl.", "Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.", "Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl.", "Put in the remaining sugar, then beat together until pale and creamy.", "To check if it's ready, make a figure-of-eight shape in the mixture with the beater -it should hold its shape for a moment.", "In a fourth bowl, whip the cream until thickened with soft peaks.", "Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined.", "Gently fold in the egg mixture.", "When this is amalgamated, stir in the whipped cream.", "Now line a meatloaf type pan (6.5 x 22cm tin) with 3 layers of saran wrap, leaving a 3 7/8\" overhang.""