Our menu regularly features a delicious Chocolate Marquise dessert. Here, our sous chef, Rafal Musialski, shares his recipe.
This rich dessert consists of a chocolate mousse on a sponge base. Makes 6 portions.
To make the sponge
- 3 eggs
- 55g cocoa powder
- 200g caster sugar
- 200g unsalted butter
- 145g self-raising flour
- Beat the butter with the sugar and add the eggs one at a time.
- Then mix in the flour and the cocoa powder.
- Line a 1cm deep tray with greaseproof paper and pour in the mix
- Bake for about 20 mins at 170ºC.
- When the sponge has cooled, cut out circles using 3” rings.
To make the mousse
- 200g dark chocolate
- 250ml double cream
- 4 tsp caster sugar
- 25ml orange liqueur
- 2 eggs
- Melt the chocolate in a bain marie (or a bowl suspended above simmering water).
- Separate the eggs and then mix the yolks with the cream.
- Whisk the whites until they are soft, then add the sugar and whisk until the sugar dissolves.
- Cool down the chocolate, mix with the cream and eggs but be careful not to let the mixture set.
- Add the orange liqueur to the chocolate mixture, and then fold in the egg whites.
- Take the sponge cut outs and place inside the bottom of the rings.
- Finally, pour the chocolate mousse mixture into the rings on top of the sponge and refrigerate. Remove the rings, and serve.