1) Mix chocolate, egg yolks, sugar, coffee and honey in a large bowl. Beat butter with cocoa powder and stir into chocolate mix. Whip cream stiff and fold in until well blended.
2) Oil and carefully line a 1lb/450g loaf tin with film. Spoon in mix and gently tap base of loaf tin on the worktop to knock out any air bubbles. Smooth surface. Chill until set solid, preferably overnight-or freeze for a couple of hours.
3) Turn the marquise out of tin on to a pretty platter and peel off paper. Decorate with whipped cream rosettes and caraque. Serve in slices.
