Chocolate Marquis Recipe
Ingredients
| Eggs | 5 , separated | |
| 1/2 cup + 2 tablespoons sugar | ||
| Water | 1/2 Cup (16 tbs) | |
| Dark chocolate | 300 Gram, finely chopped | |
| 100 gm unsalted butter at room temperature | ||
| Heavy cream | 200 Gram, chilled | |
| 9"-10" loose bottom cake tin | ||
Directions
Whisk the egg yolks and 1/4 cup sugar in a large heat proof bowl on hot water placed in a double boiler.
Make a double boiler as you make one for melting the chocolate as given on page 10.
Whisk together for about 4-5 minutes, until the mixture turns pale yellow and thick, and the sugar begins to dissolve.
Stir in the remaining 1/4 cup water.
Continue whisking vigorously for about 2-3 minutes, until the mixture is quite thick and foamy.
Remove the egg yolk sugar mixture from the double boiler.
Add the finely chopped chocolate.
Stir until melted.
Continue stirring until cool to the touch.
Stir in the softened butter.
Set aside.
In a separate bowl whisk the cream until soft peaks form.
Chill in the refrigerator.
In a small heavy saucepan combine the remaining sugar (1/4 cup + 2 tbsp) with the remaining 1/4 cup water.
Cook over medium heat, stirring until the sugar is dissolved and the mixture is clear.
Increase the heat to high and boil, without stirring, until it thickens and large bubbles form, about a minute.
Meanwhile, whip the egg whites until soft, glossy peaks form.
With the mixer running, add the boiling sugar syrup in a slow, steady stream.
Continue whipping until the peaks are stiff but not dry and the mixture feels luke warm to touch.
Quickly fold 1/4 portion of beaten whites into the chocolate mixture.
Then gently fold in the remaining whites in three parts, trying not to over mix.
Fold whipped cream also in 3 parts, gently folding until you can no longer see any streaks of white.
Transfer to rinsed loose bottom tin.
Level with a rubber spatula.
Cover with aluminium foil and keep in the freezer for 4 hours at least.
Transfer to a serving platter.
Decorate with chocolate nets and powdered sugar.
Make a double boiler as you make one for melting the chocolate as given on page 10.
Whisk together for about 4-5 minutes, until the mixture turns pale yellow and thick, and the sugar begins to dissolve.
Stir in the remaining 1/4 cup water.
Continue whisking vigorously for about 2-3 minutes, until the mixture is quite thick and foamy.
Remove the egg yolk sugar mixture from the double boiler.
Add the finely chopped chocolate.
Stir until melted.
Continue stirring until cool to the touch.
Stir in the softened butter.
Set aside.
In a separate bowl whisk the cream until soft peaks form.
Chill in the refrigerator.
In a small heavy saucepan combine the remaining sugar (1/4 cup + 2 tbsp) with the remaining 1/4 cup water.
Cook over medium heat, stirring until the sugar is dissolved and the mixture is clear.
Increase the heat to high and boil, without stirring, until it thickens and large bubbles form, about a minute.
Meanwhile, whip the egg whites until soft, glossy peaks form.
With the mixer running, add the boiling sugar syrup in a slow, steady stream.
Continue whipping until the peaks are stiff but not dry and the mixture feels luke warm to touch.
Quickly fold 1/4 portion of beaten whites into the chocolate mixture.
Then gently fold in the remaining whites in three parts, trying not to over mix.
Fold whipped cream also in 3 parts, gently folding until you can no longer see any streaks of white.
Transfer to rinsed loose bottom tin.
Level with a rubber spatula.
Cover with aluminium foil and keep in the freezer for 4 hours at least.
Transfer to a serving platter.
Decorate with chocolate nets and powdered sugar.
Chef
