Method

1. Cut the rind of 1 orange into matchsticks and put in boiling water for 5 minutes.
2. Drain and put rind back into the saucepan with the sugar and water. Cook over moderately high heat until rind is crystallized.
3. Remove from the saucepan immediately and spread in a thin layer on a buttered cookie sheet. Set aside.
4. Soak the cake in Grand Marnier for 10 minutes, then squeeze the cake between your hands. Set aside.
5. Melt chocolate in a saucepan by pouring just enough hot water to cover. When chocolate is soft to the touch, pour off the water. Place the chocolate over a low heat and beat in the egg yolks. Remove saucepan from heat and add the butter, one cube at a time, beating after each addition until smooth.
6. Fold in the candied orange peel and soaked sponge cake.
7. Beat the egg whites until stiff. Fold in 1/3 of the egg whites into chocolate mixture. Then fold in the rest of the egg whites.
8. Pour into a buttered, 1½-quart mold and place in the refrigerator for 4 hours.
9. Unmold marquise by dipping mold into hot water for a few seconds. Tap to loosen and invert onto a serving dish. Cover with cooled glaze. Chill

To make the glaze:
1. Melt the chocolate in the same way as for the marquise and mix in the Grand Marnier and the water.
2. Add the butter, lower the heat and stir until smooth and shiny. Allow to cool.

Note:
These recipes were originally written for a North American audience. Some of the ingredients, measurements and equipment may be unusual.