Marquis au Chocolat
Pairing chocolate and orange, Gerard Thabuis creates a beautiful molded and chilled dessert, chocolate cream filling in a chocolate cake frame. Coffee is liberally used in the preparation, giving the cake a distinctive “mocha” taste.
- Chocolate Sponge Cake
- Whole Eggs - 10
- Egg Yolks - 10
- Oil - 1 cup
- Sugar - 3/4 cup plus 2 tablespoons
- Flour - 1 cup plus 3 tablespoons
- Cocoa - 1/2 cup
- Cornstarch - Cornstarch
- Baking Soda - 1/2 teaspoon
- Chocolate Cream Filling
- Semi-sweet Baking Chocolate - 5 ounces
- Strong Black Coffee - 6 tablespoons
- Egg Yolks - 7
- Sugar - 1 cup
- Unsalted Butter - 1-1/4 cups, melted
- Cocoa - 3/4 cup
- Heavy (whipping) cream - 2 cups
- Confectioner’s Sugar - 1/4 cup
- Strong Black Coffee - 4 cups
- Grand Marnier Sauce
- Heavy (whipping) cream - 1 cup
- Sugar - 1 cup
- Grated rind of 1 orange
- Orange Juice - 1 cup
- Grand Marnier - 1/2 cup
- Few drops yellow food coloring
- Candied Orange Rind (optional) - 1 cup
To prepare the cake: Preheat the oven to 325 F. Butter a 10-inch-by-15-inch cake pan. Line the bottom with parchment paper and butter the paper. Sift the dry ingredients together. In the top of a double boiler over simmering water, whisk the eggs, egg yolks, oil, and sugar together. Beat with a mixer at high speed until the mixture is pale yellow and thick enough to form a slowly dissolving ribbon when drizzled back on itself. Remove from heat and slowly add the dry ingredients. Pour into the prepared pan and bake for 40 minutes, until the center springs back when touched by a finger and a toothpick inserted in the center comes out clean. Remove from the oven and let cool 5 minutes. Turn out onto a wire rack and allow to cool completely.
To prepare the filling: Put the chocolate and coffee in the top of a double boiler and place over simmering water, stirring until the chocolate melts and the mixture is smooth. Let cool off the heat. Mix the yolks and sugar together in a bowl, then whip until the mixture becomes glossy and pale yellow. Mix a spoonful of the cooled chocolate mixture into the egg mixture to temper, then gently fold the two together. In another bowl, mix the melted butter and cocoa until smooth, then fold into the chocolate-egg mixture. Beat the cream until foamy, then sprinkle in the confectioner’s sugar and continue beating to soft peaks. Carefully fold the whipped cream into the chocolate mixture. Set aside.
To assemble: Line the bottom and sides of a 5-inch-by-9-inch loaf pan with waxed paper or parchment paper cut to fit. Slice the sponge cake into 1/2-inch-thick strips and brush with the coffee. Cover the bottom and sides of the pan with the strips, reserving some strips to cover the top later. Spoon the filling over the cake strips. Cover the top with the remaining strips. Cover with foil and place a 1-pound weight on top. Refrigerate overnight.
To prepare the Grand Marnier sauce: Combine all ingredients in a bowl and mix well. Set aside.
To serve: Remove the foil and turn the marquise out onto a serving dish or platter. Poole Grand Marnier sauce on chilled serving plates. Slice the marquise and place a slice on each plate. If desired, garnish with candied orange rind.