Chocolate Marquise

This is from a recipe I have cherished since the early Eighties. It’s very rich and filling. I made twelve of these for 100 guests at a friend’s wedding once - every scrap was consumed, even after a copious lunch of other goodies.

If you use the egg whites, it softens it up a bit and makes it less dense - but it is the denseness which makes this pudding so luscious. It’s perfect for a dinner party as you can make well in advance.