Chocolate Marquise

Ingredients

• 200g dark chocolate (60% cocoa)
• 100g unsalted butter
• 100g sugar
• 2 TBS cocoa powder
• 3 egg yolks
• 2 TBS brandy
• 300ml heavy/double cream
• 1lb loaf tin, lined with plastic wrap/cling film
• 355ml heavy/double cream
• 4 egg yolks
• 50g sugar
• 1 tsp espresso powder

Method

1. Line a 1 lb loaf tin with plastic wrap, leaving enough overhang to cover the top.
2. Beat the butter and sugar together until light and fluffy.
3. Add the 3 egg yolks, brandy and cocoa powder and beat until evenly combined.
4. Melt the dark chocolate gently in a heatproof bowl, then allow it to cool slightly.
5. Whip the 300 ml cream to soft peaks.
6. Whisk the butter and cocoa mixture into the melted chocolate.
7. Carefully fold the whipped cream into the chocolate mixture until evenly combined.
8. Spoon the mixture into the prepared loaf tin and smooth the top.
9. Cover with the plastic-wrap overhang and freeze overnight.
10. For the coffee crème anglaise, whisk the remaining 4 egg yolks with the 50 g sugar and espresso powder.
11. Bring the remaining 355 ml cream just to the boil in a saucepan.
12. Gradually whisk the hot cream into the egg-yolk mixture.
13. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it lightly coats the back of a spoon.
14. Do not allow the crème anglaise to boil.
15. Pour the custard into a clean bowl and leave it to cool before refrigerating.
16. Remove the marquise from the freezer, unmould it and slice with a knife warmed in hot water.
17. Serve the frozen chocolate marquise with the chilled coffee crème anglaise.