From a British magazine (I don’t remember which one, but it was in 1999), this recipe uses European measurements and ingredient names. I’ve [Americanized] where possible. Extremely rich, with a dense, gooey-brownie sort of texture.
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Chocolate Marquise
Ingredients
- 250 g Continental plain chocolate [9 oz. bittersweet]
- 100 g unsalted butter
- 175 g icing [powdered] sugar sifted
- 3 eggs
- 1 teaspoon instant coffee granules dissolved in 1 teaspoon boiling water
Instructions
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Line a small 20 x 10 x 5 cm [8 x 4 x 2 in.] oblong loaf pan with plastic wrap, allowing it to overlap the edges.
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Break the chocolate into a bowl and set over a saucepan of hot (not boiling) water until melted.
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Stir until smooth and remove from heat. [Or make it easy and melt in microwave.]
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In a bowl, cream butter and icing sugar until smooth.
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Separate the eggs, reserving the whites.
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Beating the yolks into the creamed butter one at a time.
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Beat in the coffee granules.
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Add the melted chocolate
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Mix well.
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Whisk the egg whites until stiff and fold into chocolate mixture.
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Spoon into the loaf pan and spread evenly.
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Turn in the plastic wrap edges to cover.
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Chill until firm – at least 4 hours or overnight.
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To serve, remove from pan, slice, and top each slice with a topping.
Recipe Notes
My appreciation for chocolate leans toward the pedestrian, so I’ve used a combination of milk and dark chocolate, and don’t add the instant coffee. Good with strawberries, praline sauce, whipped cream, or combinations of ice cream toppings.
