Description
If you love rich chocolate desserts but don’t want to turn on the oven, this chocolate marquise is the kind of recipe you’ll keep coming back to. It sits somewhere between a dense chocolate cake and a silky mousse: deeply chocolatey, ultra-fondant, and once properly chilled, easy to slice cleanly.
Ingredients
Scale
- 240 g dark chocolate (54% works great)
- 140 g butter
- 4 eggs (or 3 eggs for a smaller version)
- 50 g icing sugar (powdered sugar), sifted
Instructions
- Melt the chocolate and butter in a heatproof bowl. Microwave: Heat in 20–30 second bursts, stirring between each round until smooth. Bain-marie: Melt gently over simmering water (don’t overheat).
- Let the mixture cool until warm/tepid, not hot.
- Sift the icing sugar into the melted chocolate mixture and stir until fully combined.
- Separate whites and yolks. Stir the yolks into the chocolate mixture until glossy and smooth.
- Whip the whites until stiff peaks form (they should hold their shape and not slide).
- Fold the whites into the chocolate mixture, fold in one big spoonful first to loosen the mixture.
Then add the rest in 2–3 additions, folding gently with a spatula (lift from the bottom and turn over) to keep it airy. - Pour the mixture into a loaf pan. For easy unmoulding, line with cling film or parchment and leave a little overhang.
- Refrigerate for at least 6 hours, ideally overnight, until sliceable and firm.
- Prep Time: 10 min
- rest time: 6 hours
- Cook Time: 2 min
- Category: desserts
- Cuisine: french cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal