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Looking for a special dessert for Valentine's Day?

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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

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