Chocolate Marquise

Name: Chocolate Marquise
Ingredients: 14 oz (400g) bittersweet chocolate, chopped; 3/4 cup plus 2 tbsp sugar; 12 tbsp butter; 1/4 cup cocoa powder; 6 large egg yolks; 2 cups heavy cream; Raspberries, sliced strawberries, and/or stemmed red currants, to serve; 9 x 5 in (23 x 13cm) loaf pan

8 ingredients

15 steps

Ingredients

14 oz (400g) bittersweet chocolate, chopped
3/4 cup plus 2 tbsp sugar
12 tbsp butter
1/4 cup cocoa powder
6 large egg yolks
2 cups heavy cream
Raspberries, sliced strawberries, and/or stemmed red currants, to serve
9 x 5 in (23 x 13cm) loaf pan

Directions

1

Line a 9 x 5in (23 x 13cm) loaf pan with plastic wrap.
2

Melt the chocolate, sugar, butter, and cocoa in a medium saucepan over very low heat, stirring often.
3

Whisk the egg yolks in a bowl.
4

Whisk in the chocolate mixture.
5

Let cool.
6

Beat the cream in a chilled bowl until soft peaks form.
7

Fold into the chocolate mixture.
8

Pour into the loaf pan and smooth the top.
9

Cover with plastic wrap and refrigerate at least 2 hours, until chilled and set.
10

Invert onto a serving platter and remove the plastic wrap.
11

Using a knife dipped into hot water, cut into slices.
12

Serve, with the raspberries.
13

Variation: Individual Chocolate Marquises
14

You can make pretty individual desserts by spooning the mixture into individual ramekins, and chilling to set.
15

Then pipe whipped cream on top, decorate with a few raspberries, dust with cocoa powder, and serve.