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1
Butter 8 1/2x5 1/2x3-inch glass loaf dish.
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2
Line dish smoothly with foil.
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3
Stir chocolate in top of double boiler over barely simmering water until smooth.
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4
Turn off heat.
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5
Using electric mixer, beat 1/2 cup butter in large bowl until fluffy.
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6
Beat in 1/4 cup sugar, then cocoa powder.
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7
Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal bowl.
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8
Set over saucepan of simmering water (do not let bowl touch water).
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9
Whisk constantly until candy thermometer registers 160F, about 6 minutes.
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10
Remove from over water.
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11
Using electric mixer, beat yolk mixture until thick and cool, about 5 minutes.
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12
Beat into cocoa mixture.
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13
Fold in warm chocolate and vanilla.
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14
Beat cream in another bowl until soft peaks form.
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15
Fold into chocolate mixture; spread in prepared dish.
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16
Cover and chill until firm, at least 4 hours.
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17
(Can be made 4 days ahead.
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18
Keep chilled.)
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19
Stir all ingredients in medium saucepan over medium heat until sauce boils and thickens, about 5 minutes.
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20
Cool slightly.
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21
(Can be made 2 days ahead.
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22
Cover and refrigerate.
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23
Rewarm before serving.)
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24
Turn marquise out onto platter; peel off foil.
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25
Cut into 3/4-inch-thick slices.
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26
Place 1 slice on each plate.
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27
Spoon warm cherry sauce over and serve immediately.
