Chocolate Marquise

Photo by Lisa M.
Adapted from manilaspoon.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from manilaspoon.com

Ingredients

  • 225

    gm (8 oz) Bittersweet Chocolate

  • 100

    gm (4 oz) Unsalted Butter (softened or room temp)

  • 175

    gm (6 oz - 3/4 cup) Icing or confectioner's Sugar

  • 3

    Eggs (separate the yolks from the whites)

  • 1/2

    teaspoon instant coffee granules dissolved in 1 teaspoon of water

  • For the Chocolate sauce

  • 100

    gm (4 oz / 1/2 cup) caster or super-fine baking sugar

  • 50

    gm (2oz / 1/4 cup) Cocoa Powder

Directions

Line an (8 x 4 x 2 in) loaf tin with clear film (saran wrap), allowing it to overlap the sides and ends. Break the chocolate into a small heat-proof bowl and place over a saucepan of simmering water (not boiling) until melted. Make sure the bowl does not touch the water. Stir until smooth. Remove the bowl from the pan and allow to cool slightly. In a mixing bowl, cream the butter and the confectioner's sugar until soft and smooth. Separate the eggs, beating the yolks into the creamed butter one at a time. Beat in the dissolved coffee granules, add the chocolate and mix well. Beat the egg whites until stiff. Fold one third of the beaten whites into the chocolate mixture to lighten it, then gently fold in the remainder. Spoon the mixture into the prepared loaf tin and spread evenly. Chill until firm for at least 4 hours. Meanwhile, measure 1/4 pint water (about half a cup) and the caster sugar for the chocolate sauce. Stir over a low heat until the sugar has dissolved and the syrup is boiling. Add the cocoa powder and whisk until smooth. Cool and refrigerate. (I used only about 1/4 cup water and the chocolate sauce was thick). Lift the Chocolate Marquise and invert onto a plate. Let it sit for 10-15 minutes in room temp after you've taken it out of the fridge to soften it a little (so it won't crumble when you cut it). For easier cutting, use a non-serrated knife that's been dipped in warm water. Drizzle with the chocolate sauce and top with some sugar-dusted raspberries. Glazed apricots, fresh strawberries can also be served with this sweet and chocolatey dessert for sharpness of flavour and colour contrast.

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