Recipe: Marquise au Chocolat
PUBLISHED: 10:39 12 December 2017 | UPDATED: 11:16 12 December 2017
Surrey’s oldest French restaurant, La Barbe in Reigate, celebrated its 35th anniversary this year. As part of the birthday celebrations, La Barbe has created this recipe for Marquise au Chocolat; a French classic perfect for celebration dinners
Depending in what region of France you find yourself, this dessert carries different names, amongst these are Feuillantine and Craquant au Chocolat. It has a strong pedigree too. A marquise is the name for a French noblewoman, and this decadently chocolatey mousse cake is traditionally created in a dome shape, reminiscent of the grand dresses worn in bygone days by the French aristocracy. The dessert is often adorned with elaborate decorations to represent the patterns on the ladies’ beautiful gowns.
Marquise au Chocolat
255g plain dark chocolate
110g granulated sugar
1-2 tbsp strong black coffee
Pinch of salt
170g unsalted butter, cut into pieces
Grated rind of 1 orange
5 eggs, separated
• Line a 1lb loaf tin, cake tin or Charlotte mould with cling film.
• Break the chocolate into small pieces and put in a heatproof bowl with the coffee. Melt it either over simmering water, or in the microwave on low, stirring occasionally. Beware of overheating it! Remove from the heat.
• Add the granulated sugar to the yolks, beating the mixture until it becomes light and fluffy. Then add the melted chocolate, the melted butter and orange rind and mix well.
• Leave to cool slightly while you whisk the egg whites with a little salt until they hold soft peaks. Fold them into the chocolate mixture, ensuring that they are well blended, with no white streaks.
• Pour the mixture into the tin, cover with cling film, and chill for a minimum of 12 hours.
• To serve, turn out and cut into slices. Present on plates decorated with soft fruit and a dusting of cocoa powder.
Send a picture of your Marquise au Chocolat creation to La Barbe on Facebook: www.facebook.com/labarberestaurant/