10 oz. baking chocolate
1 1/4 c. sugar
10 oz. butter
9 egg yolks
5 egg whites
3 1/2 tbsp. cocoa powder
MARQUISE: Melt chocolate and butter in water bath. Beat yolks and sugar until creamy. Beat white into a meringue. Mix yolks and sugar with chocolate until smooth and incorporate the meringue gently. Line a marquise mold (or pan) with buttered foil or parchment paper and put two-thirds of the mixture in the pan. Cook at 250 degrees for 90 minutes. Keep rest cool. When cake is done, cool it completely. Spread remaining mousse mixture over the cake evenly and dust it with cocoa.
SAUCE: Cream the yolks and sugar together. Boil milk with the coffee and remove from heat. Pour milk onto the egg mixture and stir over low heat until cream coats back of wooden spoon. Put the cream through a sieve and serve with the cake. Serves 8.
