On Sun, 26 Jun 2005 20:52:29 GMT, Debra Fritz >
wrote:
>Ummm... the Chocolate Marquise..or what was left of it quickly
>disappeared into some take home containers. You better get that recipe
>posted soon, or a group of us are going to hunt you down...and it
>WON'T be pretty!
HA! I'm bettin' I can outrun anyone! Or, at least drive faster :-) Or
hide behind Bill!
Here's the recipe, which I made for the first time for the cookin. I
always make a recipe for the first time exactly as written, then tweak
it a bit. The only thing I'd change with this one is to swap the
cherry sauce for raspberry sauce (raspberry sauce recipe included
below). The cherry sauce just seemed too tame for the bittersweet
chocolate.
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Bittersweet Chocolate Marquise With Cherry Sauce
desserts
10 ounces chocolate; bittersweet, not semiswee
3/4 cup unsalted butter; room temperature
1/2 cup sugar
2 tablespoons unsweetened dutch-process cocoa pow; sifted
4 large egg yolks
1/4 cup water
1 tablespoon vanilla extract
1 cup chilled whipping cream
cherry sauce
2 cups fresh cherries; pitted, halved
1/2 cup water
1/3 cup sugar
2 teaspoons kirsch (clear cherry brandy)
1 tablespoon fresh lemon juice
2 1/2 teaspoons cornstarch
1/2 teaspoon grated lemon peel
For marquise:
Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with
foil.
Stir chocolate in top of double boiler over barely simmering water
until
smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in
large
bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder.
Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal
bowl. Set over saucepan of simmering water (do not let bowl touch
water).
Whisk constantly until candy thermometer registers 160°F, about 6
minutes.
Remove from over water. Using electric mixer, beat yolk mixture until
thick
and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm
chocolate
and vanilla. Beat cream in another bowl until soft peaks form. Fold
into
chocolate mixture; spread in prepared dish. Cover and chill until
firm, at
least 4 hours. (Can be made 4 days ahead. Keep chilled.)
For sauce:
Stir all ingredients in medium saucepan over medium heat until sauce
boils
and thickens, about 5 minutes. Cool slightly. (Can be made 2 days
ahead.
Cover and refrigerate. Rewarm before serving.)
Turn marquise out onto platter; peel off foil. Cut into 3/4-inch-thick
slices. Place 1 slice on each plate. Spoon warm cherry sauce over and
serve
immediately.
NOTE: Fold the foil against itself 3 times and lay it lengthwise in
the
loaf dish, letting long ends hang out. Let the Marquise sit out for a
half
hour or more, then use the long foil ends as lifters. Also prefer
raspberry
sauce over cherry sauce.
Contributor: Bon Appétit
Yield: 10 to 12 servin
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Raspberry Sauce
desserts, sauces
2 cups raspberries; fresh or frozen
1/4 cup Sugar
2 tablespoons Grand Marnier or other orange liquer
Puree raspberries in food processor or blender. Strain into medium
bowl to
remove seeds. Stir in sugar and Grand Marnier until well chilled,
about 1
hour. (Can be prepared 3 days ahead; cover.)
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
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