Calling all chocolate lovers! Indulge in this rich and decadent dessert by Julie Le Clerc, crafted with the finest Valrhona chocolate and cocoa powder. This luxurious treat is guaranteed to impress at any occasion! Serve with a glass of Tezza Amarone della Valpolicella and enjoy!
Serves 10-12
1 cup (250ml) cream
150g unsalted butter, chopped
250g Valrhona dark chocolate fèves, such as Manjari
4 large eggs, separated
2 Tbsp Valrhona cocoa powder, sifted
1/4 tsp Sal de Añana spring salt
1/2 cup (100g) caster sugar
Can Bech preserved figs, to serve
Start this recipe the day before you plan to serve it. Line a 5 cup-capacity loaf tin with plastic wrap, leaving an overhang on all sides. In a bowl, whip the cream to soft peaks then cover and chill.
Put the butter and chocolate to melt in a heatproof bowl set over a pot one-quarter full of simmering water. Remove bowl from the heat and stir the mixture until smooth. Set aside to cool for 5 minutes then gently whisk in the egg yolks, one at a time; whisk in the cocoa and salt.
Use an electric mixer to whisk the egg whites in a clean bowl, until foamy. Add the sugar a spoonful at a time while whisking continuously then increase the speed to high and whisk to form a shiny meringue.
Use a spatula to fold 1/3 of the meringue into the chocolate mixture to only partially combine, then fold in the remaining meringue. Now, gently fold in the whipped cream until combined but don’t overmix – you want the mixture to be airy. Pour the mixture into the prepared tin and smooth the surface. Cover and refrigerate for at least 8 hours or overnight.
Before serving, place the marquise in the freezer for 10 minutes so that it’s firmer and easier to slice. Remove covering, flip marquise over onto a board and peel off the plastic wrap. Slice with a hot knife. Serve with preserved figs on the side. Can be stored in an airtight container in the refrigerator for up to one week.
Recipe by Julie Le Clerc
