Quick & Easy

Chocolate marquise

Chocolate marquise
10
25M
15M
40M

Ingredients

Chocolate sponge

Method

1.Preheat oven to 180°C (160°C fan-forced).
2.Meanwhile, to make chocolate sponge: Grease a 25cm x 30cm swiss roll pan; line with baking paper. Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy; transfer to a large bowl. Fold in triple-sifted combined flour and cocoa; spread into pan. Bake for 10 minutes. Cool for 10 minutes.
3.Line base and long sides of a 14cm x 21cm loaf pan with baking paper. Cut two rectangles from cooled sponge: one 13cm x 21cm, and the other 11cm x 19cm. Discard remaining sponge.
4.In a small saucepan, stir chopped chocolate and ¾ cup of the cream over low heat for about 2 minutes or until smooth.
5.Beat egg yolks, eggs and sugar in a medium bowl with an electric mixer until thick and creamy. With motor operating, gradually beat hot chocolate mixture into egg mixture. Cover; refrigerate for about 30 minutes or until thickened slightly.
6.Meanwhile, beat remaining cream in a small bowl with an electric mixer until soft peaks form. Fold cream, liqueur, grated chocolate and rind into cooled chocolate mixture.
7.Place smaller sponge rectangle in loaf pan; pour in chocolate mixture, top with remaining sponge rectangle. Cover with foil; freeze until firm.
8.Turn marquise onto board; stand at room temperature for about 5 minutes. Slice thickly, serve with fresh raspberries.

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