Chocolate Marquise

Preparation : 8 Ounces semisweet chocolate -- chopped 1 Cup plus 2 tablespoons powdered sugar 3/4 Cup unsalted butter -- (1 1/2 sticks) cut into small pieces 5 eggs -- separated 3/4 Cup unsweetened cocoa powder 1 Dash salt 1 Dash cream of tartar 3/4 Cup heavy whipping cream Melt chocolate in bowl set over simmering water. Add sugar and mix well. Stir in butter 1 piece at a time and blend well. Remove bowl from over water and add egg yolks 1 at a time, mixing well after each addition. Beat in cocoa. Let cool 5 minutes, stirring often. Beat egg whites with salt and cream of tartar until stiff peaks form. Gently stir 1/3 of whites into chocolate mixture, then fold remaining whites into chocolate mixture; DO NOT BEAT. Whip heavy cream to soft peaks still pourable. Carefully fold cream into chocolate mixture until well blended. pour into 9x5-inch glass loaf pan or 1 1/2-quart mold; DO NOT USE METAL. Chill at least 10 hour or overnight. Just before serving, moisten a towel with hot water. Wrap towel around pan or mold and invert onto platter. Slice marquise into serving portions. This dessert is served with a creme anglaise or a berry sauce. Enjoy this one it's GREA