Marquise Au Chocolat
Another delicious recipe from Green & Black's
Preparation Time:50 minutes
Cooking Time:40 minutes, plus overnight chilling
Level of Difficulty:Easy
- 480ml whole milk
- 25g firmly packed dark brown sugar
- 200g dark chocolate, minimum 70% cocoa content, finely chopped
- 25g Green Blacks organic unsweetened cocoa powder
- 4 large egg yolks
- 70g granulated sugar
- CHOCOLATE TO COAT
- Melted butter for greasing
- 1 tablespoon ground almonds, plus extra for dusting the pan
- 300g dark chocolate, minimum 60% cocoa content
- 120g sugar
- pinch sea salt
- 5 large eggs
- CHOCOLATE TO COAT
- 200g ounces dark chocolate, minimum 60% cocoa content,broken into pieces
- 75g confectioners sugar, sifted
- 27g unsalted butter
- 5 large eggs, separated
- 70g whipping cream
- Green Blacks cocoa powder for dusting
- Preheat the over to 180°F. Brush the pan with melted butter and dust with the ground almonds, shaking off any excess.
- To make the cake, melt the chocolate, sugar, butter,and salt in a large, heatproof bowl set over a pan of simmering water, then remove bowl from the pan.
- Whisk the eggs with the ground almonds and fold into the chocolate mixture. Continue to fold until the mixture thickens. Pour into the cake pan and bake for 35 to 40 minutes. Let cool in the pan for about two hours before starting the mousse.
- To make the mousse, melt the chocolate in a large,heatproof bowl set over a pan of simmering water. Remove from the heat and add half the confectioners sugar, stir, then whisk in the butter. Whisk in the egg yolks, one at a time. Set the mixture aside.
- Whisk the egg whites in a large bowl until stiff peaks start to form. Add the remaining confectioners sugar and continue whisk until glossy. Whip the cream until stiff peaks form.
- Add one-third of the egg whites to the chocolate mixture and carefully fold to blend. Gently fold in the remaining whites, alternating with the whipped cream. Do not over mix, but ensure that the mixture is well blended. Pour the mousse over the cooled cake in the cake pan and refrigerate overnight.
- Remove the pan from the refrigerator about 15 minutes before serving. Dip a metal spatula into boiling water, dry it, and slide it around the sides of the cake to loosen it from the pan, then remove the ring. Re-heat the metal spatula in boiling water, dry it, and gently smooth the sides of the mousse.