Bittersweet Chocolate Marquise with Cherry Sauce - bittersweet

Method

• 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.)
• 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.