Marquise Au Chocolat(Avec Une Sauce De Creme A L'Anglaise)  
["8 oz. semi-sweet dark chocolate", "1/4 c. sugar", "6 oz. unsalted butter, softened", "4 egg yolks", "4 egg whites, stiffly beaten"]
["Melt chocolate in a double boiler; add a few drops of water if necessary to smooth out chocolate.", "Let cool; meanwhile, beat yolks, sugar and butter until smooth and silky.", "Add this mixture to the cooled chocolate; it should be smooth and thick, but not stiff.", "Gently fold in the beaten egg whites, then pour into a small mold which has been lightly buttered.", "Set the mold in a bowl of ice cubes and refrigerate until set, 4 to 5 hours.", "Dunk the bottom half of the mold in hot water and the Marquise will slip out very easily.", "Cut into wedges to serve."]
["semi-sweet dark chocolate", "sugar", "unsalted butter", "egg yolks", "egg whites"]