This months DB challenge was to make a Chocolate Marquise with a meringue caramel sauce/ nuts.
When I first started reading the challenge I was pretty surprised by Emma of CookCraftGrow and I and Jenny of Purple House Dirt's comments that marquis was a recipe they hadn't heard of before being taught it and that no-one makes them anymore.
Soooo I did a quick google search and low and behold about a gajillion hits for chocolate marquis recipe.
My doubts had begun...
I was then absolutely gobsmacked at the quantities they posted for the recipe. I mean 11 egg yolks and 4 eggs on top!!! I have never ever made a recipe with this much egg in it, except for a mammoth omelette.
To be honest this put me off pretty much straight away and I kinda didn't want to make the challenge. I mean I hate wasting food, HATE IT, and the thought of using that many eggs for something I might not like made me really quite upset - I had to have a piece of cake to calm me down...
Instead of giving up, I (begrudgingly) decided to do the challenge but instead found a recipe of smaller quantities from Times online by Gordon Ramsey. Recently I'd made a lot of meringues so decided to not make it and tried to make almond brittle which didn't come out the way it should but still tasted pretty darn good.
The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.
You can find the original recipe here.
Chocolate Marquise
(from Gordon Ramsey for Times online)
Ingredients
50g good-quality dark chocolate, about 70 per cent cocoa solids (eg, Valrhona or Green and Black’s)
140g unsalted butter, cut into small cubes
2-3 tbsp brandy or rum
3 tbsp water
80g caster sugar
1 large free-range egg
2 free-range egg yolks
2 tbsp cocoa powder
180ml double cream, lightly whipped until softly stiff
1. Break the chocolate into pieces and set with the butter and rum or brandy in a large heatproof bowl over a pan of gently simmering water, stirring until smooth. Remove from the heat and cool to room temperature.
2. Meanwhile, soak the water and sugar together in a small heavy-based saucepan for 5 minutes. At the same time, beat the egg and yolks to a pale thick foam using an electric whisk, standing the bowl on a damp cloth to hold it steady.
3. Dissolve the sugar solution to a clear syrup on the hob over a gentle heat, stirring once or twice. When quite clear, raise the heat and boil for 2 minutes without stirring. Pour this syrup on to the whisked egg foam, beating as you pour so the mixture becomes thicker and pale golden. Then sift in the cocoa powder and carefully fold in, followed by the chocolate butter mixture.
4. Let the mixture cool while you prepare a 500g loaf tin. Cut two 40cm long strips of nonstick baking paper - one the width of the tin end and the other the width of the sides. Lightly oil the tin inside, then
fit one strip on top of the other, leaving the ends overhanging.
5. Whip the cream to floppy soft peaks (we call this three-quarter whipped) and fold into the chocolate mixture.
6. Spoon the chocolate mixture into the tin and level the top. Bang the filled tin a few times gently on the worktop to settle the insides, then place in the fridge overnight until set.
7. To serve, pull up on the overhanging paper and the loaf should ease out. Peel off the paper, and, using a thin bladed knife dipped in hot water, cut in slices at least 1.5cm thick. Arrange the slices on
a platter and serve with soft fruits or pineapple slices that have been tossed in icing sugar and caramelised lightly in a hot, dry frying pan.
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| Chocolate aids revision. Fact. |
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