Marquise au chocolat with crème anglaise

Ingredients for 10 servings:

• 500 g chocolate (e.g. block chocolate or another with a high cocoa content)
• 250 g butter
• 6 large eggs
• 4 egg yolks
• ½ liter of milk
• 80 g sugar (or to taste)

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

Marquise au chocolat: Melt the chocolate in a bain-marie, then allow it to become lukewarm. Add the softened butter in pieces and stir with a wooden spoon (do not use a whisk) until smooth. Add the eggs one at a time and mix. Pour the chocolate-egg mixture into a loaf pan lined with plastic wrap and refrigerate for at least 24 hours. Crème anglaise: This is just a basic recipe. For larger quantities, simply double the recipe!!! Beat the egg yolks and sugar until frothy. Bring the milk to a boil and pour into another container. Gently heat the egg yolk/sugar mixture in a bain-marie while stirring, then gradually add the milk. Stir the mixture continuously with a whisk. The crème anglaise is ready when it stands upright on a spoon. Then let it cool.