An Alternative to Christmas Pudding perhaps, Rowan?
Posted: Sat Nov 19, 2005 1:23 pmMarquise au Chocolat
Serves 10 -12
12oz or 340g dark chocolate, 64-70% cocoa solids
8oz or 225g unsalted butter, cubed
4 organic eggs, separated, plus 4 yolks
6oz or 170g unrefined icing sugar
11/2 oz or 45g Green & Black’s organic cocoa powder
41/2 fl oz or 130ml double cream
Loaf tin or terrine, 12”x 4” x 3” lightly oil with flavour free oil and lined with Clingfilm
Melt chocolate and cubed butter in a double saucepan or a bowl over barely simmering water (not touching). Stir until glossy and velvety and completely smooth. Cool to just warm, and then stir in the egg yolks one at a time.
Sift the icing sugar and cocoa together into the chocolate mixture.
Whisk the egg whites to soft peaks. Stir the first tablespoonful into the choc mixture then lightly fold in the rest.
Whisk the cream until it holds, but be careful not to whisk too stiff. Fold the cream into the mixture and pour into the prepared tin or terrine.
Refrigerate, covered with Clingfilm, overnight or for half a day at least, before turning out onto a plate when you are ready to serve it. Decorate with shavings of chocolate if liked. Dip a knife into hot water to slice. (It can be made up to three days in advance)
Serve with single cream or cream whisked with a little rum and icing sugar.
Serves 10 -12
12oz or 340g dark chocolate, 64-70% cocoa solids
8oz or 225g unsalted butter, cubed
4 organic eggs, separated, plus 4 yolks
6oz or 170g unrefined icing sugar
11/2 oz or 45g Green & Black’s organic cocoa powder
41/2 fl oz or 130ml double cream
Loaf tin or terrine, 12”x 4” x 3” lightly oil with flavour free oil and lined with Clingfilm
Melt chocolate and cubed butter in a double saucepan or a bowl over barely simmering water (not touching). Stir until glossy and velvety and completely smooth. Cool to just warm, and then stir in the egg yolks one at a time.
Sift the icing sugar and cocoa together into the chocolate mixture.
Whisk the egg whites to soft peaks. Stir the first tablespoonful into the choc mixture then lightly fold in the rest.
Whisk the cream until it holds, but be careful not to whisk too stiff. Fold the cream into the mixture and pour into the prepared tin or terrine.
Refrigerate, covered with Clingfilm, overnight or for half a day at least, before turning out onto a plate when you are ready to serve it. Decorate with shavings of chocolate if liked. Dip a knife into hot water to slice. (It can be made up to three days in advance)
Serve with single cream or cream whisked with a little rum and icing sugar.
