Chocolate cherry marquise

Chocolate cherry marquise

A rich chocolate dessert with a chocolate cake base, kirsch-soaked cherries and a mousse top

Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Total time

Ready in 1hr + chilling

Method

  1. To make the chocolate cake base, heat the oven to 180C/fan 160C/gas 4. Base line a 22cm round springform tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
  2. Whisk the eggs and sugar together until the mixture is pale and thickened. Fold the chocolate mixture into the egg mixture then sift over the flour, baking powder and cocoa. Fold this in to give a thick batter. Pour into the tin. Bake for 15-20 minutes, or until the top is cracked but the middle just set. Cool completely in the tin, then remove tin and baking parchment. Re-line the tin with clingfilm, flip over the cake base and put it back in the tin, pressing it down. Prick the base all over with a cocktail stick then spoon over the kirsch. Add a layer of halved cherries, flat side down.
  3. To make the mousse, melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water, then cool. Beat together the egg yolks. Whip the cream very softly and add to the yolks, then gently mix into the cooled melted chocolate. Whisk the egg whites to firm peaks and fold them through the chocolate mixture.
  4. Spoon on top of the chocolate base and cherries, level the top then put in the fridge and chill for 4 hours.

PER SERVING

398 kcalories, protein 6.2g, carbohydrate 41.2g, fat 23.3 g, saturated fat 12.4g, fibre 1.2g, salt 0.26 g

Recipe from olive magazine, September 2011.

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Latest comments and suggestions

  • Binder photo HappyCook

    08 September 2011

    HappyCook commented on this recipe

    I have a question - it would appear by the photo that the cake mixture has been split in half as the cherries appear to be halfway down the cake ? but the instructions dont say pour the mixture into 2 tins or cut the cake in half. Please can you confirm. Many thanks

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  • Binder photo food123

    08 September 2011

    food123 rated this recipe

    5 stars

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  • Binder photo Anna

    11 September 2011

    Anna commented on this recipe

    HappyCook the cherries are on top of the cake base and then covered with the mousse

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  • Binder photo Foodie

    11 September 2011

    Foodie commented on this recipe

    HappyCook - If you read step two, all will be explained. You cook the base and then add the top layer.

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  • Binder photo Lynndie

    11 September 2011

    Lynndie commented on this recipe

    wow been looking for something to cook for a dinner party looks like ive found just the thing cant wait to cook this !

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  • Binder photo Alice

    11 September 2011

    Alice rated and commented on this recipe

    5 stars

    BANG!! goes the diet but who cares its wonderful.

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  • Binder photo Sierra

    11 September 2011

    Sierra commented on this recipe

    This cake looks delicious and fairly easy to make. I'm not a huge fan of kirsch or cherry brandy, does anyone have any suggestions for a replacement? Thank you

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  • Binder photo faves

    11 September 2011

    faves commented on this recipe

    Try fresh raspberries and framboise, (raspberry liqueur), delish.

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  • Binder photo Caitriona

    30 September 2011

    Caitriona rated and commented on this recipe

    5 stars

    Great recipie!! So simple! Followed recipe for the 1st attempt and the mousse was a little solid so I tried it using 2/3s milk choc and 1/3 dark in the mousse and it turned out a little softer, also tried it with rasberries and amaretto mixed with the juice from a can of cherries (1pt Amaretto to 3pts juice) which worked well as an alternative.

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  • Binder photo loorien

    09 October 2011

    loorien rated and commented on this recipe

    5 stars

    Everyone loved this chocolate cake and it was so easy to make! I used sour cherries and instead of alcohol, the liquid of these cherries. As it was so successful, this will definitely be one of the cakes I will make during the festive season.

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  • Binder photo nitya

    19 February 2012

    nitya commented on this recipe

    the cake base seems to be very heavy on the sugar... can anyone who has made this advice if the sugar can be reduced to, say, 75g?

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  • Binder photo Belkey

    24 February 2012

    Belkey rated and commented on this recipe

    5 stars

    Wow, we loved this. I used cherry brandy to make my boozy base and then used half a pot of Bon Maman cherry compote instead of the drained cherries. Went down a storm with my friends.

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  • Binder photo susied

    04 April 2012

    susied rated and commented on this recipe

    5 stars

    A very good and well received recipe! I found that although it didn't require too much work, you do need to allow yourself plenty of time to make this due to the various stages. I also tried freezing some leftovers, which was fairly successful (but I wouldn't make the whole thing and freeze ahead).

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Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Total time

Ready in 1hr + chilling

Ingredients

  • 300g plain chocolate
  • 4 eggs , separated
  • 150ml double cream

CHOCOLATE CAKE BASE

  • 50g butter
  • 100g plain chocolate , chopped
  • 2 eggs
  • 125g golden caster sugar
  • 50g plain flour
  • ½ tsp baking powder
  • 15g cocoa powder
  • 3 tbsp kirsch or cherry brandy
  • 250g drained weight, cherries in kirsch, halved
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PER SERVING

398 kcalories, protein 6.2g, carbohydrate 41.2g, fat 23.3 g, saturated fat 12.4g, fibre 1.2g, salt 0.26 g

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