Chocolate Marquise Food

CHOCOLATE MARQUISE RECIPE

Steps:

• Line a large (1kg/2lb) loaf tin with cling film.
• Gently melt the chocolate and butter in a bain marie or a pot over a pan of simmering water.
• Stir in the sugar and vanilla extract and mix until everything is melted and dissolved.
• Whisk in the eggs yolks, one by one, until smooth.
• In a clean bowl, whisk the egg whites to stiff peaks.
• Mix a little egg white into the chocolate mixture to loosen it, then carefully fold in the rest retaining as much air as possible.
• Pour into the lined loaf tin, cover tightly with clingfilm and freeze for at least 8 hours or overnight.
• Take out of the freezer 1 - 2 hours before you want to serve and it'll soften into the most delectable dessert ever.

CHOCOLATE MARQUISE

Steps:

• Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.
• Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
• Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. To check if it's ready, make a figure-of-eight shape in the mixture with the beater - it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks.
• Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.
• Spoon the mixture into a large piping bag with a large nozzle attached (see Gordon's steps, far right). Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days.
• Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottomside up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices.

CHOCOLATE MARQUISE

Steps:

• Break the chocolate into pieces and place in a heatproof bowl.
• Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl).
• Set the pan over a gentle heat and warm the water until the chocolate has melted.
• Take off the heat and leave to cool a little.
• Meanwhile, place the butter and half the sugar into another large bowl.
• Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
• Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl.
• Put in the remaining sugar, then beat together until pale and creamy.
• To check if it's ready, make a figure-of-eight shape in the mixture with the beater -it should hold its shape for a moment.
• In a fourth bowl, whip the cream until thickened with soft peaks.
• Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined.
• Gently fold in the egg mixture.
• When this is amalgamated, stir in the whipped cream.
• Now line a meatloaf type pan (6.5 x 22cm tin) with 3 layers of saran wrap, leaving a 3 7/8" overhang.
• Spoon the mixture into a large piping bag with a large nozzle attached. (Or use a plastic zip-lock bag and snip it in the corner.).
• Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit).
• Pipe over another layer of chocolate cream, followed by a layer of After Eights.
• Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer.
• Fold over the cling film, then chill overnight or up to 2 days.
• Just before serving, place the marquise in the freezer for 10 minutes to make it easier to slice.
• Place the tin, bottom side up, on a serving plate, slide off the tin, then peel away the cling film.
• If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen.
• Alternatively, dip a palette knife in boiling water and smooth the surface that way.
• Use a serrated knife dipped in boiling water to cut the marquise into slices.
• Enjoy it is worth every last bite!

CHOCOLATE MARQUISE

Steps:

• For Filling:
• Scald cream in heavy medium saucepan over medium heat. Remove pan from heat. Add chocolate and whisk until melted and smooth. Pour filling into large bowl. Refrigerate until filling is very thick but still spreadable, stirring occasionally, about 1 1/2 hours.
• For Syrup:
• Bring sugar, water and chopped prunes to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil 1 minute. Remove from heat. Add Cognac. Cover and let mixture steep 1 hour. Strain, reserving prunes and syrup separately.
• For Cake:
• Position rack in center of oven and preheat oven to 350°F. Butter 11x17 1/2-inch cookie sheet with 1-inch-high sides. Line cookie sheet with parchment. Butter parchment and dust with flour, tapping out excess.
• Sift first 5 ingredients into medium bowl. Using electric mixer, cream 1/2 cup plus 2 tablespoons butter in large bowl. Gradually beat in sugar (mixture will be grainy). Add eggs 1 at a time, beating well after each addition. Mix in melted unsweetened chocolate and prunes reserved from syrup. Stir in flour mixture alternately with buttermilk, beginning and ending with dry ingredients and scraping down sides of bowl. Transfer batter to prepared pan, spreading evenly. Bake until tester inserted in center comes out clean, about 25 minutes.
• Dust parchment sheet with cocoa powder. Run knife around edges of pan to loosen cake. Cool cake in pan on rack 15 minutes. Turn cake out onto prepared parchment sheet. Peel parchment off cake bottom. Cool completely.
• Trim 1/2 inch off each short edge of cake. Cut remainder of cake into three 5x10 1/2-inch rectangles (there will be some cake left over). Place 1 cake layer onto 4 1/2x10-inch cardboard rectangle. Brush cake with 3 tablespoons syrup. Spread 3/4 cup filling over. Place second cake layer atop filling. Brush with 3 tablespoons syrup. Spread 3/4 cup filling over. Top with third cake layer. Brush with 3 tablespoons syrup. Spread 1 cup filling over top and sides of cake to coat. Chill cake until coating is firm, 45 minutes.
• Heat remaining filling in heavy small saucepan over low heat. Add 1/4 cup butter and whisk until butter melts and mixture is smooth. Chill until glaze is slightly thickened but still pourable, stirring occasionally, about 15 minutes.
• Transfer cake on cardboard base to rack set over large piece of foil. Pour glaze over top and sides of cake, smoothing sides only. Let stand 15 minutes.
• Melt milk chocolate in heavy small saucepan over low heat, stirring constantly. Pour chocolate into small parchment cone. Cut off tip to form small opening. Pipe chocolate lines 1/2 inch apart crosswise over top of cake. Starting at 1 short edge 3/4 inch from long edge, draw tip of small sharp knife through chocolate lines to second short edge. Starting at second short edge 3/4 inch from first line, draw knife tip through lines in opposite direction. Continue drawing knife tip through chocolate lines, spacing drawn lines 3/4 inch apart and reversing direction each time, creating chevron pattern.
• Transfer cake to platter. Spoon all glaze left on foil into pastry bag fitted with 1/4-inch (no. 3) star tip. Pipe shell pattern unto platter around base of cake. Refrigerate 1 hour. (Can be prepared 2 days ahead. Cover cake loosely and refrigerate. Bring cake to room temperature before serving.)

CHOCOLATE ORANGE MARQUISE

Steps:

• Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment.
• Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely.
• Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed.
• Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest.
• Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly.
• Sift the flour over the top and fold in.
• Scrape the mixture into the prepared pan.
• Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan.
• Bake for about 1 hour or until the cake is firm to the touch.
• Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes.
• To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate.
• Dust with confectioners sugar and decorate with stips of pared orange zest.