Place a bain-marie in a 150°C oven. Grease and line a 20cm round cake tin with parchment paper. Melt the chocolate over a saucepan of hot water. The bowl should not be in direct contact with the water. Remove from the heat.
Meanwhile separate the eggs. Whisk the yolks with 100g sugar till pale in colour. In another bowl whisk 150ml of cream till soft peak stage. Whisk the egg whites and add the remaining 50g of sugar gradually until soft peak stage. It should look light and glossy almost like a meringue mixture.
Finally, to combine everything, mix the melted chocolate into the yolk mixture. Stir in the other 150ml of unwhipped cream. Fold in the whipped cream. Carefully fold in the egg whites and pour into the prepared tin. Place the tin in a bain-marie. The water level should be right up to the rim of the tin.
Bake for approximately 45 min to an hour. It should be firm on the top with a slight wobble.
Mix all the above ingredients together. Add more marsala and sugar to taste.
Wine Paring: Moscato Rosa