Chocolate marquise

Recipe uploaded by

Gordon Ramsay

30 ratings

Recipe by Gordon Ramsay

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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 41-45

• Ian

  23 July 2009

  Ian commented on this recipe

  I don't understand all these glowing comments. I made the recipe exactly as written (I've been a chef for 40 years so know how to follow a recipe). Firstly there was FAR too much chocolate cream to fit into the size of tin GR recommends. In fact we filled a tin 30cm by 10.5 cm by 6.5 pretty well to the brim, so naturally there weren't enough after 8s to make 4 rows. In fact there were barely enough for 3. After setting two days in the fridge (3°C) and then 10 minutes in the freezer, we turned it out fine. However cutting it into slices, even using twin serrated edge knives dipped into boiling water, sometimes even changing the knives three times for each cut, failed to give clean slices, and some of them broke up completely. After reading GR's remarks about cutting the slices in advance etc I was expecting trouble but not to this extent. I might make the recipe again, but if I do I'll chop up the after 8s first, so there's a chance of getting decent slices.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• canadachefmoose

  23 July 2009

  canadachefmoose commented on this recipe

  A masterpiece by the master himself. Went with the Green and Blacks chocolate. went down a treat with my dinner guests. When's the new nightmare series Gordon. Come to Guildford i have lots for you.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LV20000

  14 August 2009

  LV20000 rated and commented on this recipe

  

  Used a loaf tin which worked fine. Only managed 3 layers of After Eights (10 on each layer). I left a carving knife in a pan of boiling hot water for a few minutes before I sliced it and even that didn't give it a perfect cut! Tasted great, very rich! Would probably serve 12 - 14

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sassysam

  29 August 2009

  sassysam rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sue Froggatt

  17 November 2009

  Sue Froggatt rated and commented on this recipe

  

  Very very rich - looks and tastes yummie. Calories are horrendous! PS: I only had enough in my 300g box of After Eights for 3 layers of mints.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4806/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk