cathy wrote:
> On 29 Sep 2006 11:45:08 -0700, "Suburbomom" >
> wrote:
>
> >I stopped in at my local bakery for a croissant and spotted something
> >called Marquis au Chocolat. It looks as if the baker lined a loaf pan
> >with ladyfingers and then filled the remaining space with chocolate
> >mousse. Just in case my righteous caffeine buzz somehow blurred my
> >powers of observation and deduction, does anyone have a recipe for this
> >particular bit of indulgence? I know I should have purchased a slice
> >and worked it out on my own, but people get cranky when I have both
> >venti coffee and chocolate. They mutter about dart guns, thorazine,
> >restraints...they're SO narrow minded.
> >
> >Thanks!
> >
> >R
>
> I've had this recipe for ages. It doesn't use ladyfingers, but you
> could easily line the loaf pan with ladyfingers and then pour in the
> chocolate mixture. It's really just another version of chocolate
> mousse.
>
> Cathy
>
> Marquise au Chocolate Serves: 8
>
> 8 ounces semisweet chocolate, cut into small pieces
> 1 cup plus 2 tablespoons powdered sugar
> 3/4 cup (1-1/2 sticks) unsalted butter, cut into 1/2 inch pats
> 5 eggs, separated
> 3/4 cup unsweetened cocoa powder
> dash salt
> dash cream of tartar
> 3/4 cup whipping cream
>
> Melt chocolate in heat proof bowl set over simmering water (maintain
> simmer). Add sugar and mix well. Stir in butter one piece at a time
> and blend well. Remove bowl from over water and add egg yolks one at a
> time, mixing well after each addition. Beat in cocoa. Let cool 5
> minutes, stirring frequently.
>
> Beat egg whites with salt and cream of tartar until stiff peaks form.
> Gently stir 1/3 of whites into chocolate mixture, then fold remaining
> whites int o chocolate mixture; do not beat. Whip cream to soft peaks.
> Carefully fold whipped cream into chocolate mixture until well
> blended. Pour into 9x5 inch glass loaf pan or 1-1/2 quart mold. Do not
> use metal. Chill at least 12 hours.
>
> Just before serving, moisten kitchen towel with hot water. Wrap towel
> around pan or mold and invert onto platter. Slice marquise into
> serving portions. Transfer to individual dessert plates. Spoon creme
> anglaise sauce around slices. Garnish with fruit (rasberries,
> strawberries, etc.) or mint sprig if desired. Serve immediately.

Thanks, Cathy!
I'll use this for my next watch party!

R