Chocolate Marquise

In the last few days the weather is not so good over here in England. I needed something to cheer me up, and for me the obvious choice (not so wise) was chocolate. I rather not count how many calories this dessert contains.

Just enjoy it!

Chocolate Marquise


  • 400g Good Quality Dark Chocolate (around 70%)
  • 170g Caster Sugar
  • 170g Butter (at room temperature)
  • 30g Cocoa Powder
  • 6 Large Egg Yolk
  • 470ml Double Cream
  • Orange zest

Line a deep loaf pan with cling film or you can use individual cooking rings or ramekins. The cling film will make it easier to remove from the pan.

Melt the chocolate, sugar, butter, and cocoa powder in a bain-marie or in a heat proof bowl over the saucepan with simmering water. Make sure the bowl doesn’t touch the water. Stirring often.

Whisk the egg yolks and add in the chocolate mixture with the orange zest .Take it off the heat and set aside.

Beat the double cream in a chilled bowl until forms soft peaks and fold into the chocolate mixture.

Pour into the loaf pan or cooking rings and smooth the top with a palet knife. Cover with cling film and chill it for at least 2 hours or until set.

If you need to cut in pieces dip the knife into hot water.

Serve, with the vanilla ice cream and summer berries. Dust with cocoa powder or finely greated dark chocolate.

( Sadly, I had to exclude the ice cream from the picture as I don’t have freezer at home)


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