Chocolate marquis – the less simple chocolate cake
Chocolate marquis with figs
I have visions of salads… lovely green salads with maybe just a tiny bit of nuts and a little bit of salty blue cheese and a gorgeous dressing. Salads that make me feel light and most of all healthy. Salads that give me the feeling that I am on the right track, that I am doing something right for my body… As you can probably tell by the brownish colors of the photo above this has nothing to do with salad. Nothing whatsoever. But it’s true, after making all that chocolate (first the arretje nof and then this chique version of arretje nof) I feel much more like having a salad then like having another piece of chocolate cake.
Gizmo doesn’t mind another chocolate cake
I actually made this chocolate marquise on the same day as the Arretje Nof cake but we had our friends from Belgium coming over so I figured something a little more fancy then that would be in order. Plus I always love ‘baking’ something new. But then this is technically not baking as it is cold too. While this involved a lot more work then the Arretje Nof cake, I actually like that one better. This was good but just not as good…Funny how that works. Plus it’s double the amount of work, so you can probably guess which one would be my favorite. I’m thinking that the basic chocolate cake can be spiced up a little instead of making this one, but it does have some potential so I figured I would share the recipe with you and as you can tell; Gizmo seems to like it!
Chocolate marquis
Chocolate marquise
Yield: 10-12
Prep Time: 40 mins
Cook Time: 2 hrs
Total Time: 2 hrs and 40 mins
Ingredients:
- 225g tea biscuits (You will use 150 gr for the bottom and 75 gr for the filling)
- 40g butter (melted)
- 200g dark chocolate
- 200g butter
- 2 eggyolks
- 275g sugar
- 3 tablespoons kahlua
- 75g toasted flaked almonds
- 60g dried figs (chopped)
- 60g raisins (chopped)
- 50g double cream
- 150g milk chocolate
Directions:
| Prepare (can be done one day in advance); Crush the 150 gr of the biscuit in the blender or foodprocessor and mix with the melted butter. Put the ring of a round caketin (20 cm in diameter) on a plate or board covered with baking paper. Divide the cookie/butter mixture in a fairly thin layer and distribute over the bottom and press firmly with the back of a spoon. Leave to set in the fridge. |
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| Melt the butter and dark chocolate au bain marie and stir til it is smooth. Whisk the eggyolks and the sugar into a very thick grainy mass and spoon them through the chocolate mixture and add the kahlua. Spoon in the almonds, the figs, raisins and the remaining 75 gr of the biscuits (crumbled). Divide the mixture across the bottom on top of the biscuit/butter mix.Smooth the top.. Leave to set in the fridge |
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| Put the cream in a small saucepan and bring to the boil. Take of the heat and put the milk chocolate in and stir until it is melted. As soon as it has the consistency of thick yogurt, divide a thin layer on top of the marquise. Leave to set in the fridge for 2-4 hrs. Take the cake out of the fridge shortly before serving. A trick to get the outside ring of is to use a hairdryer to heat the outside of the ring, so the chocolate will release easily. |
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Note
While certainly a tasty cake; I thought the ratio of biscuits vs the butter for the bottom didn't work so well. My bottom could have done with a little more butter (now how wrong does that sound??)
Instead of using the figs you can use any other dried, confit fruits you like. Or replace the kahlua here for cognac, rum or any other liquor you like
Recipe by Delicious Magazine
In the meantime; I am fed up with chocolate so I will be moving on to healthier dishes really really soon! What are you making for Christmas dessert?
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
I love the ook of this cake – and I love figs! We are making Cherry Pie Simone. It is the chefs favourite pie and he makes it for Thanksgiving and Christmas every year.
I am not a chocolate lover at all – so I look forward to your upcoming recipes. It seems at Christmas everyone goes a little chocolate (or dessert) nuts and all the blogs are abouts sweets and treats ….
Hope you are well and staying warm. it is freezing here!
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Simone (junglefrog) — December 7th, 2011 at 22:16
O I love a good cherry pie too Mona. I do know for sure that I will NOT be making a chocolate cake for Christmas dessert. It is far too heavy after a big meal so I am thinking of going with something fruity or light in any case. Soon to come is a lovely healthy soup (with beets) and some fish..
It’s not really cold here yet but it is storming in full force!
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The cake looks so wonderfully rich. Is the egg yolks ok since you are not cooking it or using a simple syrup to consume?
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Simone (junglefrog) — December 7th, 2011 at 22:34
Well if you use good eggs from a trusted source you should be ok. I also heard someone mentioning that you can apparently also buy eggs that are pasteurized and therefore safe to use. I always use trusted eggs for raw use and so far I’ve never had any issues.
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Love the cat cake inspector !
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Simone (junglefrog) — December 7th, 2011 at 22:38
Yes, she is always first on the scene and very critical too!
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Salads we eat during summer. Now it’s cold and windy outside and then we need sweet stuff like chocolate, speculaas and marzipan! Thank god we wear a lot of clothes to hide litttle belly’s
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Simone (junglefrog) — December 7th, 2011 at 22:39
Ah yes… but you do have quite a few really good winter salads…;) Not so sure if little belly is an appropriate term in my case, lol..
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Mmmhhhh, so tempting! That is a divine dessert. Your kitty is a real star.
Cheers,
Rosa
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Simone (junglefrog) — December 7th, 2011 at 22:40
Yes, she always is the star of the show… Everywhere she goes!
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Lovely cake! I am so partial to chocolate cakes, they would be my second choice after a fruit tart.
Lovely curious kitty!
I discovered your blog quite recently too, and I happy I did!
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Simone (junglefrog) — December 7th, 2011 at 23:55
At the moment my choice would be the fruit tart! Too much chocolate!
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I love the look of this cake! Soo good!
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Figs and chocolate are a wonderful combination. Very nice sparkle with your little silver decos there and I see you love your cat as much as I do.
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Hello
For friends who will come for WE ı prepared your aretje nof adding my personal note such as some cognac, some orange zeste ,some grilled crushed haselnut ,some crushed waffle (beside biscuits) 1 instant personal coffe sachets with cream . And it was tasting good while ı slurp some left of the dough from casserole….We’ll see the result together at this WE.
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It looks so decadent and delicious! I’m with you, though: sometimes, a salad sounds like the most tempting thing in the world, especially in these holiday times! All a matter of balance…
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I completely understand why you need a fresh salad! This cake looks superb, gigantic & ooh so festive!
MMMMMMMMMMMMMM,…Your cat had good taste!
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Simone, I have to say that I have had a recipe for a Chocolate Marquise for 25 years but have always been afraid to make it because, well, too decadent, too tempting! And yours is just that! Wow would I have a slice or two. Simply beautiful and the decor is so festive and beautiful! I love it!
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Talk about decadent, that looks like a slab of pure fudge! Definitely something to be reserved for a special occasion, I can see how Christmas would be an ideal time to bust out this recipe.
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That is one stunning cake and well suited for a special occasion, but I have to agree with you often the most complicated desserts aren’t quite as satisfying as the simple ones.
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Simone (junglefrog) — January 3rd, 2012 at 09:51
Thanks so much Sylvie. Yes simple tends to somehow be really good most of the time!
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I wish I were a cat, I’m not going to do a piece of cake: D
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