Chocolate marquis – the less simple chocolate cake
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.
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!
Prep Time: 40 mins
Cook Time: 2 hrs
Total Time: 2 hrs and 40 mins
- 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
|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.
|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
|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.
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?