Guest guest Posted January 27, 2006 Report Share Posted January 27, 2006 This stuff is like the inside of a truffle... but you bake it in a loaf pan, chill overnight, and slice it. I have on occasion also cut the slices out with little heart cookie cutters, but I'll tell you that's pretty fussy to do! In any case, make this and I promise everyone who tastes it will swoon, positively swoon. Chocolate Marquise Serves 10 -12 9 oz semisweet or bittersweet chocolate, or a combination of the two, chopped ¾ c (1 ½ sticks) unsalted butter, in small pieces ¼ c strong black coffee, or 1 heaping tbsp espresso powder dissolved in 3 tbsp boiling water 1 c less 2 tbsp superfine sugar 4 large eggs, lightly beaten ½ tsp pure vanilla extract 2 tbsp Crème de Cacao, or liqueur of your choice ¾ c very cold heavy cream for garnish 2 tbsp superfine sugar for garnish candied violets or rose petals for garnish, optional 1. Preheat the oven to 350°. Line a 4 ½ x 8 ½ -inch loaf pan with a double thickness of foil: first fold the foil to fit the pan's width, leaving a few inches overhang on each side, then fold it to fit the length, again leaving an overhang. The overhang will help unmould the marquise when it comes time to serve it. Press the foil into the corners of the pan, creating as smooth an interior as possible. Set aside. 2. In a stainless steel of glass bowl set over a pot of barely simmering water, combine the chopped chocolate, butter and coffee. Melt, stirring frequently, until the ingredients are smooth and blended. Remove the bowl from the pot and wipe the bottom with a dry cloth to prevent even a drip of moisture from settling in the chocolate. Immediately add the sugar and stir to dissolve. Let the mixture cool slightly. 3. Add the eggs and beat with a wooden spoon until thoroughly blended. The aim is to completely incorporate all the ingredients, but not to beat in too much air, so use rapid horizontal strokes, as opposed to round vertical strokes (think of blending a gravy, rather than whipping egg whites). Beat in the vanilla and the Crème de Cacao, then pour the batter into the prepared pan. 4. Rap the filled pan on the counter 4 or 5 times to remove any air bubbles. Place the pan in a larger baking pan and add enough hot water to come halfway up the loaf pan to create a bain marie. Carefully set the pans in the centre of the preheated oven and bake for 1 hour and 10 minutes, or until a firm crust forms on top. {{do not overbake}} Cool the marquise on a rack until room temperature, then chill until ready to serve, at least 4 hours, or preferably overnight. (The marquise can be made up to two days ahead.) 5. To serve, invert the chilled marquise onto a serving platter and carefully peel off the strips of foil. Whip the cream with the superfine sugar until stiff peaks form, then spoon the cream into a pastry bag fitted with a star or other decorative tip. Pipe a border around the base of the marquise, and pipe decorative rosettes or coils down the centre of the terrine, one each ¾ inch or so. Place a candied violet between each rosette and serve immediately. I find using a very thin-bladed knife dipped in hot water and wiped quickly with a dry cloth the best way to slice the marquise. Serve slices of about ¾ inch – the taste and texture are so intense, so rich, a little can be savoured a long way! From In the Sweet Kitchen, Regan Daley Quote Link to comment Share on other sites More sharing options...
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