Chocolate Marquise
Prep Time
Serves
Cooking Mode
½ Unsalted butter
0 Semi-sweet chocolate (chopped)
2 Sugar
3 Large Eggs (separated)
1 Raspberry liqueur or water
1 Whipping cream
½ Unsalted butter
0 Semi-sweet chocolate (chopped)
2 Sugar
3 Large Eggs (separated)
1 Raspberry liqueur or water
1 Whipping cream
Directions
1Melt butter in a stainless steel bowl over a double boiler.
2Add chopped chocolate and melt together. Remove from heat.
3In a separate stainless steel bowl mix the sugar, egg yolks and the raspberry liqueur together.
4Place over double boiler and whisk till eggs thicken slightly (be careful not to over cook or you will scramble the eggs), add to the chocolate butter mixture. (This mixture should be slightly warm.)
5Whisk cream to soft peaks, set aside.
6Whip egg whites to soft peaks, set aside.
7Gradually fold the whipped cream and egg whites into the chocolate mixture, until there is no more streaks of white.
8Pour mixture into springform pan or divide between the 2 heart-shaped pans and smooth the tops.
9Refrigerate the cakes over night (these also freeze well).
Tips
1
Truc : Si vous n'avez qu'une seule plaque à cuire, placez-la sur la grille du haut, autrement le dessous des biscuits sera trop cuit.
Disclaimer
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Personal Note
Personal Note
