Chocolate marquise (French: marquise au chocolat) is a rich chocolate French dessert made with dark chocolate, butter, sugar, cocoa powder, eggs and cream.
INGREDIENTS
CAKE
- 1 1/4 cups (200g) dark chocolate (60% cocoa is best)
- 1/2 cup (100g) unsalted butter
- 1/2 cup (100g) sugar
- 2 TBS cocoa powder
- 3 egg yolks
- 2 TBS brandy
- 1 1/4 cups (300ml) heavy/double cream
SUPPLIES
- 1 1lb loaf tin (standard bread pan), lined with plastic wrap/cling film
Coffee Crème Anglaise
- 1 1/2 cups (355ml) heavy/double cream
- 4 egg yolks
- 1/4 cup (50g) sugar
- 1 tsp espresso powder
DIRECTIONS
CAKE
- Cream the butter and sugar in an electric mixer until light and fluffy. Scrape down the sides of the bowl and add the egg yolks, brandy and cocoa powder. Cream until combined.
- Melt the chocolate in a separate bowl, set aside. Whip the cream to soft peaks, set aside.
- Whisk the butter cocoa mix into the melted chocolate and carefully fold in the cream until combined. Spoon into prepared loaf tin (or individual lined ramekins) and freeze overnight (preferrably 24 hours). This dessert will keep in the freezer for three months.
Coffee Crème Anglaise
- Whisk until combined the egg yolks, sugar and coffee.
- Bring the cream to a boil and whisk onto the egg mix.
- Return the mix to the pan over a low heat and stir until the mixture slightly thickens.
- Pour into a bowl and cool before serving.
