Chocolate marquise

Category

This is the richest chocolate dessert ever, and Geneviève's favourite: it feels like eating frosting.
I have tried making it with milk chocolate and with white chocolate, and I have even put one on top of the other to make a higher cake. Decadent!

Yields4 Servings

 ¼ lb Butter (1 stick) at room temperature
 2 Eggs
 ¼ lb Very good dark chocolate
 1 cup Icing sugar

1

Separate the eggs

2

Break up the chocolate into small pieces and melt it in the top part of a bain-marie (double boiler)

3

When chocolate is totally melted, add the butter and mix

4

While whipping vigorously, add the egg yolks and icing sugar

5

Meanwhile beat the egg whites until firm and fold delicately into the mixture

6

Butter a small mold and line it with plastic wrap

7

Pour the "dough" and leave in refrigerator (not freezer) overnight

8

Unmold and serve

Ingredients

 ¼ lb Butter (1 stick) at room temperature
 2 Eggs
 ¼ lb Very good dark chocolate
 1 cup Icing sugar

Directions

1

Separate the eggs

2

Break up the chocolate into small pieces and melt it in the top part of a bain-marie (double boiler)

3

When chocolate is totally melted, add the butter and mix

4

While whipping vigorously, add the egg yolks and icing sugar

5

Meanwhile beat the egg whites until firm and fold delicately into the mixture

6

Butter a small mold and line it with plastic wrap

7

Pour the "dough" and leave in refrigerator (not freezer) overnight

8

Unmold and serve

Chocolate marquise

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