Ultimate Chocolate Marquise

By khojnicki

Ingredients

• 1 lb bittersweet or semisweet chocolate, chopped
• 1 c unsalted butter, at room temperature
• 1/4 c sugar
• 1 tbsp cognac or brandy
• 6 large eggs, separated
• 2 large egg yolks
• Pinch of salt

Details

Servings 10

Preparation

Step 1

Butter an 8" x 4" loaf pan and line with 2 sheets of plastic wrap, one going the long way and one going the short way, leaving an overhang of several inches on all sides.

Melt the chocolate over a double boiler, whisking until smooth. Whisk in sugar and Cognac, if using, until well blended.

Remove the bowl from the heat and with an electric mixer on low speed, beat in the eggs yolks one at a time, beating well after each addition and occasionally scraping down the sides of the bowl.

Beat the egg whites and salt with clean beaters on medium high speed in a large deep bowl just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, ford old third of the egg whites into the chocolate mixture. Fold in the remaining egg whites in 2 batches just until well blended.

Transfer the mixture to the prepared pan, pushing it into the corners and smoothing the top with a rubber spatula. Cover with the overhanging plastic wrap and freeze for about 6 hours.

To serve, unwrap the pan, unfold the plastic wrap and run a table knife around the edges of the pan to loosen the marquise. Place a serving platter over the pan, invert and remove plastic. Cut into 1/2" thick slices.