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Chocolate marquise
(52 ratings) By Gordon Ramsay Magazine subscription – 5 issues for £5

 PREP: 30 MINS - 40 MINS

COOK: 5 MINS  MORE EFFORT
 SERVES 9 - 10

plus overnight chilling

For the decadent dinner party - this rich chocolate dessert is for serious chocoholics only


 For up to a month  Vegetarian

Nutrition: per serving

kcal fat saturates carbs sugars fibre protein salt

Save  Print  743 54g 30g 60g 57g 1g 8g 0.25g

Ingredients Method

1. Break the chocolate into pieces and place in

300g dark chocolate, use 70%, good a heatproof bowl. Then assemble a bain-marie –
quality, such as Valrhona or Green &
do this by pouring a little water into a saucepan
Black's
and placing the bowl over the water (making sure
150g unsalted butter, softened the water does not touch the bottom of the bowl).
Set the pan over a gentle heat and warm the
150g caster sugar
water until the chocolate has melted. Take off the
6 tbsp cocoa powder heat and leave to cool a little.
6 eggs

450ml double cream 2. Meanwhile, place the butter and half the
300g box After Eights sugar into another large bowl. Using a tabletop
mixer or electric hand whisk, beat until the
mixture is really light and creamy, then beat in the Alternative recipes
cocoa powder.
White chocolate & strawberry
marquise

3. Separate the eggs (the whites can be frozen (14 ratings)

for another time) and put the yolks in a third bowl.

Tip in the remaining sugar, then beat together Chocolate truffles
until pale and creamy. To check if it’s ready, (29 ratings)
make a figure-of-eight shape in the mixture with
the beater – it should hold its shape for a
moment. In a fourth bowl, whip the cream until Chocolate sorbet
thickened with soft peaks. (4 ratings)

4. Pour the melted chocolate into the butter

mixture, and carefully stir through until it is well
combined. Gently fold in the egg mixture. When
Related guides
this is amalgamated, stir in the whipped cream.
How to temper chocolate
Now line a 6.5 x 22cm tin with 3 layers of cling
Fancy your chances as a master
film, leaving a 10cm overhang. chocolatier? Here's a guide to
tempering chocolate to help you...

5. Spoon the mixture into a large piping bag Five ways with chocolate
with a large nozzle attached (see Gordon’s pastry
Looking to spruce up your
steps, far right). Pipe a layer over the bottom of
shortcrust? Reach for the cocoa
the tin, then cover this with a layer of After Eights powder and get creative as we
(cut some in half to ensure they fit). Pipe over show...

another layer of chocolate cream, followed by a

How to make chocolate cake
layer of After Eights. Continue until you have 4
How to make a chocolate cake
layers of chocolate mints and the tin is full, with ganache topping.
finishing with a chocolate cream layer. Fold over
the cling film, then chill overnight or up to 2 days.

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6. Just before serving, place the marquise in
the freezer for 10 mins to make it easier to slice. On trend: The chocolate
Place the tin, bottomside up, on a serving plate, tastes of the nation
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slide off the tin, then peel away the cling film. If Ad feature
you have a blowtorch, quickly run the flame over
the surface of the marquise to give it a glossy
sheen. Alternatively, dip a palette knife in boiling
water and smooth the surface that way. Use a Exclusive Good Food offers

serrated knife dipped in boiling water to cut the

marquise into slices.

Recipe from Good Food magazine, November 2007

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Recipe Tip
FREEZE FOR A MONTH

The marquise will keep in the freezer for up to one month – just defrost in the
fridge for an hour before serving. Try freezing slices individually – this will make
plating up much quicker.

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Comments, questions and tips

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Comments (75) Questions (3) Tips (0)

 Mardale
5th Feb, 2017

Easy fix : use a muffin tray and make individual ones. Line it with three layers of
cling film still, pipe one layer in and either use after eights still or mix it up to create
a layer - I've used posh white chocolate buttons - then one final piped layer. Gently
tap the tray to remove bubbles and refrigerate. No need to freeze or cut. Just leave
it at room temperature for 10 minutes to get soft again and enjoy. Any left you can
freeze for up to two months. Like you'll have any left. Serve with a dollop of whipped
cream and home made vanilla ice cream for a visually stunning dessert.

 vicki40
21st Oct, 2014

Absolutely delicious but you need more After Eights than is quoted. Also, impossible
to cut so couldn't present it at a Dinner Party as it fell apart - I even used extremely
hot knife as suggested.

marmiteetponpon
10th Apr, 2014

check this spectacular red fruits chocolate cake at marmite et ponpon... really
worth a try http://marmiteetponpon.com/2014/04/09/spectacular-chocolate-cake-
with-red-fruits/

marmiteetponpon
13th Mar, 2014

check this amazing... easy to do, no bake oreo choco-pops at marmite et ponpon.
http://marmiteetponpon.com/2014/03/13/no-bake-oreo-choco-pop/

 jennypugh
18th Nov, 2013

Found this recipe relatively easy to make, cooled the chocolate as recommended
by other comments but I didn't have enough After Eights for 4 layers, so only had 3!

 trudy747
2nd May, 2013

I made this in an ordinary loaf tin so only had 3 layers of after eights. Between the
after eights in the middle layer I placed a line of fresh raspberries and served it with
a raspberry couli. I cut it into individual slices before freezing using a hot knife but I
cut from the side rather than from above the cake which I think is the secret to
achieving a clean finish. My guests loved it. It's a very adult dessert, fairly expensive
to make and one wasted on the children!!

 jmc123
22nd Feb, 2013

Fiddly, uses lots of bowls, and really not as impressive of lots of other chocolate
puds. wouldn't bother with this one.

 sabrina74
29th Dec, 2012

this was a big hit over christmas served with fresh rapberries and blueberries and
expensive vanilla ice cream, both ladies asked for the receipe! found it a bit messy
cutting, so i sliced and froze individual slices as suggested well worth the extra
effort

 navidad191209
26th Dec, 2012

Very good, but very rich. I gave my guests half a slice and it was enough. Chocolate
lovers make this!

 nagina
18th Oct, 2012

its to delisious i love it......................

1 2 3 4 5 … 

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