Orange Marquise

• 8 squares semi-sweet chocolate
• 2 Tbsp fine sugar
• 6 eggs
• 3/4 cup Grand Marnier
• 1 orange
• 3/4 cup sponge cake

Cut rind of one orange into matchsticks. Place into boiling water for 5 minutes, drain. Place the rind back into the saucepan with 2 Tbsp sugar and 2 Tbsp of water; cook over moderately high heat until the rind is crystalized. Remove from saucepan immediately.

Soak the cake in the Grand Marnier for 10 minutes, then squeeze cake between hands. Separate eggs, beat whites stiffly. Measure chocolate and butter. Cut butter into 1-inch cubes. Lightly butter a mold and chill mold in the refrigerator. Melt the chocolate by pouring over enough hot water to cover. When chocolate is soft to the touch, pour off the water. Place the chocolate over a low heat and add the egg yolks. Beat together until combined.

Remove the saucepan from the heat and add the butter gradually, beating until all the butter is incorporated. Add the candied orange peel and then fold in the Grand Marnier soaked sponge cake. Fold 1/3 of the stiffly beaten egg whites into the chocolate mixture and then combine the rest of the egg whites carefully. Pour into the buttered mold and place in refrigerator for 4 hours.

Unmold the marquise by dipping mold into hot water for a few seconds and then inverting onto a dish. Coat with cooled glaze. Place back in refrigerator and serve chilled.

Glaze: Melt 4 squares semi-sweet chocolate in the same fashion as above and then add 1 Tbsp Grand Marnier and 1 Tbsp water. Combine together. Remove pan from the heat and add 1/4 cup butter. Place on very low heat and stir until smooth and shiny. Allow to cool.