RECIPE FOR A CHOCOLATE MARQUISE
This recipe for chocolate Marquise is really decadent. Chocolate mousse and chocolate cake mixed together. Before they've even completed their meal, your pals will be pleading with you for the recipe!
Ingredients
- 400 grams of 70% cocoa
- Unsalted butter, 200 grams
- Caster sugar, 60 g
- Vanilla extract, 1 teaspoon
- 6 eggs were split.
Instructions
Cling film is used to line a large loaf pan (1 kg/2 lb).
Melt the butter and chocolate slowly over a saucepan of boiling water or in a bain Marie.
Once all of the ingredients are melted and dissolved, stir in the sugar and vanilla extract.
One at a time, whisk in the egg yolks to achieve smoothness.
The egg whites should be whipped to firm peaks in a clean basin.
To loosen the chocolate mixture, whisk in a small amount of egg white. Carefully fold in the remaining egg white while preserving as much air as you can.
Pour into the prepared loaf pan, wrap securely in cling film, and freeze overnight or for at least 8 hours.
Take the frozen dessert out of the freezer one to two hours before serving, and it will soften into the most delicious dessert ever.
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