Marquis Au Chocolat

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   1. Lightly oil sides of an 8-by-4-inch loaf pan or decorative mold.

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   2. Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Heat water in double boiler to a steady simmer. Add chocolate and butter to bowl, stirring until melted and combined. Stir in sugar. Remove from heat and let cool to room temperature. Stir in liqueur.

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   3. Meanwhile, use an electric mixer on medium-high to beat egg whites until they form stiff peaks. Set aside.

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   4. Stir egg yolks, one at a time, into chocolate mixture. Stir in fleur de sel, if using.

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   5. Stir in one fourth of egg whites, then gently fold in the rest until no trace of white is visible.

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   6. Pour batter into loaf pan and cover with plastic wrap. Place in fridge overnight or freeze 2 hours until set. To serve, dip a sharp knife in hot water then wipe dry, then use to cut marquise into six portions. (If cake was frozen, cut into slices and let defrost a bit before serving.)

* Per serving · 4 servings · Values may vary.