Main Course
Chocolate Marquise Cake with Salted Caramel Drizzle
Ingredients
- 6 eggs
- 300 g dark chocolate
- 200 g butter
- 60 g icing sugar
- 1 pinch salt
- 200 ml whipped cream
Ganache
- 200 ml cream
- 200 ml chocolate
Method
Marquise:
- Line the cake tin with parchment paper or a double layer of cling film. Separate the eggs, and whisk the egg whites. In a separate bowl whisk the cream until it forms stiff peaks. Be careful not to over beat.
- Over a bain marie melt the chocolate and butter. When melted, remove the heat and whisk in the egg yolks one at a time. Then whisk in the icing sugar.
- Whip the egg whites with a pinch of salt. When stiff and fluffy, fold these into the mixture. Then fold in the whipped cream.
- Pour into the lined tin and freeze for a minimum of 6 hours. Overnight is preferable.
Make the ganache:
- Over a bain marie, melt the cream and chocolate together. Pour over the semi-set ( after about 4 hours ) marquise and freeze again. Or better again,. To serve, remove the marquise from the freezer one hour before serving. In this one hour period pour the ganache over and let it set.
- Serve with a drizzle of salted caramel sauce and a vanilla ice cream or even custard.
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