Chocolate marquise
See this recipe step by step

Chocolate marquise

For the decadent dinner party - this rich chocolate dessert is for serious chocoholics only

Difficulty and servings

Moderately easy

Serves 9 - 10

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 5 mins

Plus overnight chilling
Vegetarian Freezable

Vegetarian

For up to a month

Method

  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.
Try

No piping bag?

If you don't have a piping bag, snip off a small corner of a plastic food bag. Spoon the filling into this and use it to pipe, instead. Or, you can spoon the chocolate mixture over the After Eights, making sure to smooth over any air pockets.

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.

Freeze for a month

The marquise will keep in the freezer for up to one month - just defrost in the fridge for an hour before serving. Try freezing slices individually - this will make plating up much quicker.

Per serving

743 kcalories, protein 8g, carbohydrate 60g, fat 54 g, saturated fat 30g, fibre 1g, sugar 57g, salt 0.25 g

Recipe from Good Food magazine, November 2007.

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Latest comments and suggestions

Results 61-79

  • Binder photo Cerian

    30 January 2011

    Cerian rated and commented on this recipe

    5 stars

    This is really easy to make & it went down really well at a dinner party. The only problem was I did put it in the freezer for 10 mins before serving....it was a little to cold & hard! I couldn't get the desired glaze effect with the knife in hot water & I had problems cutting it. I wouldn't bother with the freezer & just go straight from the fridge to the table. I will be making this again!

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  • Binder photo Jennifer

    01 February 2011

    Jennifer rated and commented on this recipe

    5 stars

    Loved it! I have made this on serveral occasions now and its a winner every time.

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  • Binder photo Kribon

    13 February 2011

    Kribon commented on this recipe

    Excellent desssert!! Nice, rich and very chocolatey :)

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  • Binder photo Kribon

    13 February 2011

    Kribon commented on this recipe

    Excellent desssert!! Nice, rich and very chocolatey :)

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  • Binder photo Yasmine

    23 February 2011

    Yasmine commented on this recipe

    i made this last week...came out delicious!!! if your a mint lover this is definitely the one! the after eights give it a real tastey kick!

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  • Binder photo Gallyb

    26 April 2011

    Gallyb rated and commented on this recipe

    3 stars

    Didn't work for me at all. Chocolate was far too rich and rather solid.

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  • Binder photo Kimcheflangleytap

    11 August 2011

    Kimcheflangleytap rated and commented on this recipe

    5 stars

    Fantastic dessert for a pub menu. Sells like hot cakes. Easy to follow recipe. Needs a v.v.v hot knife to cut this. Overall 5/5.

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  • Binder photo Donna

    29 August 2011

    Donna commented on this recipe

    Unfortunately in step 2 I combined all the sugar and butter by accident rather than half the sugar. It still came out well and looked great but the texture was a little grainy. Very rich so only need a small portion. I will try again and follow instructions properly next time! Still impressed everyone so not a complete disaster!

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  • Binder photo Scuby

    22 December 2011

    Scuby commented on this recipe

    Thank you Donna, after reading all these reviews I feel so much better knowing I'm not the only twit to use all the sugar with the butter instead of just half. I've just finished mine will now freeze it for Boxing day, mix does taste delicious fingers crossed.....

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  • Binder photo Scuby

    22 December 2011

    Scuby commented on this recipe

    Thank you Donna, after reading all these reviews I feel so much better knowing I'm not the only twit to use all the sugar with the butter instead of just half. I've just finished mine will now freeze it for Boxing day, mix does taste delicious fingers crossed.....

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  • Binder photo Diane Dukes

    13 January 2012

    Diane Dukes rated and commented on this recipe

    5 stars

    This is very very good and very very rich! The smallest slice is enough and you are talking about someone who is no stranger to over eating! Just in case you are interested, I needed a wine to go with this for a posh dinner party - not easy - dark choc and mint. I went for a Chilean Cabernet Sauvignon where supposedly the tanins in the wine cancelled out the taninns in the chocolate. They were right - the wine went fantastically!! (To my surprise). You could just taste the fruit in the wine - all were impressed.

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  • Binder photo Klee

    15 June 2012

    Klee commented on this recipe

    I am planning on making this for a dinner party, can anyone advise me whether they served it with something else on the side? I was thinking about mint ice cream?

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  • Binder photo TallestEmma

    20 August 2012

    TallestEmma commented on this recipe

    Made this at the weekend for a family BBQ and it was loved by all! It is super rich though so only a small slice needed which is just as well due to the calorie content....! Will definitely make again!

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  • Binder photo livi

    06 September 2012

    livi rated and commented on this recipe

    4 stars

    i love this recipe &my family also like very much

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  • Binder photo Nagina

    18 October 2012

    Nagina commented on this recipe

    its to delisious i love it......................

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  • Binder photo Navidad

    26 December 2012

    Navidad rated and commented on this recipe

    5 stars

    Very good, but very rich. I gave my guests half a slice and it was enough. Chocolate lovers make this!

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  • Binder photo sabrina74

    29 December 2012

    sabrina74 rated and commented on this recipe

    4 stars

    this was a big hit over christmas served with fresh rapberries and blueberries and expensive vanilla ice cream, both ladies asked for the receipe! found it a bit messy cutting, so i sliced and froze individual slices as suggested well worth the extra effort

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  • Binder photo JMC123

    22 February 2013

    JMC123 rated and commented on this recipe

    3 stars

    Fiddly, uses lots of bowls, and really not as impressive of lots of other chocolate puds. wouldn't bother with this one.

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  • Binder photo Trudy123

    02 May 2013

    Trudy123 commented on this recipe

    I made this in an ordinary loaf tin so only had 3 layers of after eights. Between the after eights in the middle layer I placed a line of fresh raspberries and served it with a raspberry couli. I cut it into individual slices before freezing using a hot knife but I cut from the side rather than from above the cake which I think is the secret to achieving a clean finish. My guests loved it. It's a very adult dessert, fairly expensive to make and one wasted on the children!!

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Difficulty and servings

Moderately easy

Serves 9 - 10

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 5 mins

Plus overnight chilling
Vegetarian Freezable

Vegetarian

For up to a month

Indulgent make-ahead dessert

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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Per serving

743 kcalories, protein 8g, carbohydrate 60g, fat 54 g, saturated fat 30g, fibre 1g, sugar 57g, salt 0.25 g

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