- 85g good quality dark chocolate (I used Belgian Callebaut but I also recommend Valrhona)
- 90ml heavy whipping cream
- pinch of salt
- 1 Tbl (15ml) Grand Marnier
- 1 Tbl glucose syrup / light corn syrup
- 1/4 tsp vanilla extract
- 1 Tbl of Dutch-processed cocoa powder
- 8g unsalted butter
- 120ml heavy whipping cream
- 3 large egg yolks, room temperature
- 1 large egg (make sure you’re using ultra fresh eggs)
- 40g sugar
- Dutch-processed cocoa powder for dusting
- In a pot over low gentle heat, add the chocolate and cream and warm through until chocolate has melted. Stir to combine. Add the remaining ingredients and mix once glucose syrup and butter has melted. Set aside to cool to warm while you begin the marquise.
- Whisk the cream until soft peaks and set aside in the fridge. Line a 20cm square tin with baking paper or clingwrap.
- With an electric mixer, whisk yolks, the egg and sugar in another bowl for about 8-10 minutes or until the mixture is pale and thick.
- Add the slightly warm chocolate base mixture to the whipped eggs (from above recipe) and gently fold through to combine.
- Add a quarter of the whipped cream to the chocolate mix and gently stir to lighten. Add the remaining cream and gently fold until just mixed. Be careful not to knock so much air out of the eggs.
- Pour into your prepared tin and give it one rap against the bench to get rid of air bubbles. Cover and freeze until firm.
- When ready to serve, use the baking paper to lift out the marquise. Cut frozen marquise into squares with a hot knife (wiping after each cut) and dust in cocoa powder. Only do this at the last minute before serving because it will start to melt immediately.
Be sure to use very fresh eggs because this version leaves it raw so it’s not recommended for children etc. The Daring Bakers recipe uses the sugar plus 20ml water to make a hot syrup to pour into the eggs while it’s whisking (which in effect, ‘cooks’ the eggs).
- 3 eggs
- 140g caster sugar
- 75g plain flour
- 2 Tbl Dutch cocoa powder
- 30g butter, melted and slightly cooled
- 300g of good quality dark chocolate (at least 60% cocoa solids), broken into pieces
- 175g unsalted butter
- 5 eggs, separated
- 100g caster sugar
For the chocolate sponge
- Preheat oven to 220°C. Grease a 30 x 42cm baking tray and line the bottom with baking paper (I used two 30 x 20cm trays).
- Whisk eggs and caster sugar with an electric mixer for about 8-10 minutes or until the mixture is pale and tripled in volume.
- Sift over flour and cocoa powder and fold through gently. Fold through the melted butter until all combined.
- Pour into prepared tray and level the top of the mixture. It will end up being a very thin layer in the tray but don’t worry, it’ll rise a little. Here, you want a sheet of sponge just under 1cm thick.
- Bake for 4-5 minutes until the cake springs back when lightly touched. Turn onto a wire rack to cool completely.
For the Marquise
- Melt butter and chocolate over very low heat in a heavy based saucepan or double boiler. Mix to combine and set aside.
- Whisk egg yolks and sugar for 4-5 minutes with an electric mixer until pale and frothy. Stir through melted chocolate and butter until combined and set aside.
- Whisk egg whites and a pinch of salt until firm peaks. Gently fold through the chocolate mixture.
- Line a straight-sided loaf tin (about 8 x 22cm) with clingwrap. Cut chocolate sponge to the fit the base and sides. Fill with the chocolate mixture.
- Cut remaining sponge to cover the top. Cover with clingwrap and refrigerate for at least 6 hours or overnight.
- Carefully remove cake from mould and slice thickly with a hot knife.