Chocolate marquise

Recipe uploaded by

Gordon Ramsay

30 ratings

Recipe by Gordon Ramsay

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1. Video tutorial: Melting chocolate

1. Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.
2. Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
3. Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. To check if it's ready, make a figure-of-eight shape in the mixture with the beater - it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks.
4. Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.
5. Spoon the mixture into a large piping bag with a large nozzle attached (see Gordon's steps, far right). Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days.
6. Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottomside up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices.

Buy the tin

You can buy 6.5 x 22cm tins from specialist baking shops, or online at divertimenti.co.uk. You could also use a regular loaf tin - but as this is a bit wider, only make three layers of After Eights.

Per serving

743 kcalories, protein 8g, carbohydrate 60g, fat 54 g, saturated fat 30g, fibre 1g, salt 0.25 g

Latest comments and suggestions

Results 21-40

• Joyclyn

  24 July 2008

  Joyclyn commented on this recipe

  Wonderful rich and chocolatey.. what more could one ask. Gordon you have done it again. Thanks from all the Aussie cooks I know who can't get enough of your great TV shows. I wish I had you in my restaurant kitchen to keep my chefs on line. Congratulations and best wishes to you and your team for the future. Kind regards Joyclyn

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• Rach Warwick

  20 September 2008

  Rach Warwick rated this recipe

  

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• lurvlyloz

  29 September 2008

  lurvlyloz rated and commented on this recipe

  

  i made this for christmas last year and it was very nice. i have since made it for dinner parties & birthdays. It s quite easy & freezes well.

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• Charlaine

  30 September 2008

  Charlaine rated and commented on this recipe

  

  Yummy, my mother in law was impressed....

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• clare

  01 October 2008

  clare rated this recipe

  

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• dessert man

  02 October 2008

  dessert man rated and commented on this recipe

  

  Fantastic mouthwatering dessert, family loved the chocolate rush..very easy to cut after a quick 5 mins in the freezer and a very hot knife. If you haven't tried it then go ahead. This was one of the first desserts ive made and i managed.

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• BlackParade

  14 October 2008

  BlackParade commented on this recipe

  Love this recipe! I made it as one of my design ideas for GCSE Food Tech. went over a bit in time, but it was well worth it! This pudding is like heaven for me, lots of chocolate with mint!! Very rich, so even I had to make the slices smaller, but its all good though, because it just lasts for longer! Can't wait to make it again!

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• BlackParade

  14 October 2008

  BlackParade rated and commented on this recipe

  

  Love this recipe! I made it as one of my design ideas for GCSE Food Tech. went over a bit in time, but it was well worth it! This pudding is like heaven for me, lots of chocolate with mint!! Very rich, so even I had to make the slices smaller, but its all good though, because it just lasts for longer! Can't wait to make it again!

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• angela

  21 October 2008

  angela rated and commented on this recipe

  

  yummy!! very serious calories!!

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• bubbles1

  20 November 2008

  bubbles1 commented on this recipe

  I made this Xmas last year. My family loved it. Request to make it again this year. I served it with Strawberries and pouring cream. Really lovely.

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• Mulletneck

  10 December 2008

  Mulletneck commented on this recipe

  Found this pretty difficult to make and with a fair bit of waste. That said, I don't normally do desserts, especially with chocolate. Any hints and tips from others who have tried it would be welcome!!! Judging by the residue in the bowls, I reckon it's going to be lovely, though!

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• Mulletneck

  10 December 2008

  Mulletneck rated this recipe

  

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• SporkofDestiny

  12 December 2008

  SporkofDestiny rated and commented on this recipe

  

  I made this recipe for a special occasion and it more than lived up to its promise, a little fiddly to make but well worth it, very rich and indulgent, I will definately be making this again.

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• Suzi

  28 December 2008

  Suzi commented on this recipe

  Really liked this recipe, also frozen some for a later date. Could anyone give me any ideas of where to get the slimmer tin from as Divertimenti doesn't stock any more. I used a loaf tin but for presentation, I would prefer to use something slimmer as recommended. Thanks!

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• Amy

  02 January 2009

  Amy rated and commented on this recipe

  

  Made this for Christmas Day and it went down very well indeed. I found it took longer than 45 mins to prepare but that may just be me! Well worth having a go at this one.

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• Lorna

  16 January 2009

  Lorna rated and commented on this recipe

  

  I made this for dessert for Christmas Dinner and it was very well received. If you like mint and chocolate then you are on to a winner. It was rather difficult to slice but so delicious no-one seemed to mind too much. It was incredibly rich though (and this is coming from the world's biggest chocoholic!!) so a tiny slice is sufficient.

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• jane

  17 January 2009

  jane commented on this recipe

  my son wants this all the time, birthdays, christmas, parties!

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• Tina

  06 February 2009

  Tina commented on this recipe

  The recipe sounds great, the comments are very encouraging, but what can a non-mint-lover use instead of After Eights?

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• sarah

  27 February 2009

  sarah rated and commented on this recipe

  

  As it's so chocolatey I thought it needed more mint flavour to balance it out. Having said that, my dad insisted I gave what we didn't eat to him to devour!

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• Fiona

  23 June 2009

  Fiona rated and commented on this recipe

  

  Tasted great but very fiddly. Don't overwhip the cream or when you pipe it it will remain in the piped lines and when sliced looks very unappealing.

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Ingredients

• 300g dark chocolate , iuse 70%, good quality, such as Valrhona or Green & Black's
• 150g unsalted butter , softened
• 150g caster sugar
• 6 tbsp cocoa powder
• 6 eggs
• 450ml double cream
• 300g box After Eights

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Difficulty and servings

Serves 9 - 10

Preparation and cooking times

Prep 30 40 mins

Cook 5 mins

Vegetarian

For up to a month

Ingredients

• 300g dark chocolate , iuse 70%, good quality, such as Valrhona or Green & Black's
• 150g unsalted butter , softened
• 150g caster sugar
• 6 tbsp cocoa powder
• 6 eggs
• 450ml double cream
• 300g box After Eights

Per serving

743 kcalories, protein 8g, carbohydrate 60g, fat 54 g, saturated fat 30g, fibre 1g, salt 0.25 g

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