Ingredients

• 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 3/4 cup unsalted butter, room temperature
• 1/2 cup sugar
• 2 tablespoons unsweetened Dutch-process cocoa powder, sifted
• 4 large egg yolks
• 1/4 cup water
• 1 tablespoon vanilla extract
• 1 cup chilled whipping cream
• 2 cups fresh cherries, pitted, halved
• 1/2 cup water
• 1/3 cup sugar
• 2 teaspoons kirsch (clear cherry brandy)
• 1 tablespoon fresh lemon juice
• 2 1/2 teaspoons cornstarch
• 1/2 teaspoon grated lemon peel

Instructions

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