Marquise Au Chocolat
Melted butter for greasing
1 tbsp ground almonds, plus extra for dusting the tin
10½ oz/300g dark chocolate, minimum 60pc cocoa solids, broken into pieces
10oz/275g caster sugar
5½ oz/165g unsalted butter
Pinch, sea salt
5 large eggs
9oz/250g dark chocolate, minimum 60pc cocoa solids, broken into pieces
3½ oz/100g icing sugar
6oz/175g unsalted butter
5 large eggs, separated
¼ pt/150ml whipping cream
Cocoa powder for dusting
Emphatically a special-occasion cake, the base of this irresistible confection is a dark chocolate mousse cake, topped with a Taillevent Terrine, named after the great Parisian restaurant. Either section could be made and served separately. Not a recipe to rush, you need to start the day before it's required.
Serves about 15 small, rich, slices
1Preheat the oven to 180°C/Gas Mark 4. Brush a 9in/23cm springform tin, with high sides and removable base, with melted butter and dust with the ground almonds, shaking off any excess. To make the cake, melt the chocolate, caster sugar, butter and salt in a large, heatproof bowl suspended over a saucepan of barely simmering water.
2Whisk the eggs with the ground almonds and fold into the chocolate mixture off the heat. Continue to fold until the mixture thickens. Pour into the cake tin and bake for 35-40 minutes. Leave to cool in the tin for about two hours before starting the mousse.
3To make the mousse, melt the chocolate in a large, heatproof bowl suspended over a saucepan of barely simmering water. Remove from the heat and add half the icing sugar, stir, then whisk in the butter. Whisk in the egg yolks, one at a time. Set the mixture aside.
4Whisk the egg whites until stiff peaks start to form. Add the remaining icing sugar and continue to whisk until glossy. Whip the cream until stiff peaks form. Add a third of the egg whites to the chocolate mixture and carefully mix to blend. Gently fold in the remaining whites, alternating with the whipped cream. Do not overmix, but ensure that the mixture is well blended. Pour the mousse over the cooled cake base in the cake tin and refrigerate overnight.
5To finish the cake, remove the tin from the refrigerator about 15 minutes before serving. Dip a palette knife into boiling water, dry it and slide it round the sides of the cake to loosen it from the tin, then remove the ring. Re-heat the palette knife in boiling water, dry it and gently smooth the sides of the mousse.
6Place the cake, still on the tin base, on to a large round serving plate. Dust generously with cocoa powder just before serving. Serve with crème fraîche or a custard sauce.