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Chocolate Marquise

From a British magazine (I don’t remember which one, but it was in 1999), this recipe uses European measurements and ingredient names. I’ve [Americanized] where possible. Extremely rich, with a dense, gooey-brownie sort of texture.

Chocolate Marquise
  • 250 g Continental plain chocolate [9 oz. bittersweet]
  • 100 g unsalted butter
  • 175 g icing [powdered] sugar (sifted)
  • 3 eggs
  • 1 teaspoon instant coffee granules, dissolved in 1 teaspoon boiling water
  1. Line a small 20 x 10 x 5 cm [8 x 4 x 2 in.] oblong loaf pan with plastic wrap, allowing it to overlap the edges.
  2. Break the chocolate into a bowl and set over a saucepan of hot (not boiling) water until melted.
  3. Stir until smooth and remove from heat. [Or make it easy and melt in microwave.]
  4. In a bowl, cream butter and icing sugar until smooth.
  5. Separate the eggs, reserving the whites.
  6. Beating the yolks into the creamed butter one at a time.
  7. Beat in the coffee granules.
  8. Add the melted chocolate
  9. Mix well.
  10. Whisk the egg whites until stiff and fold into chocolate mixture.
  11. Spoon into the loaf pan and spread evenly.
  12. Turn in the plastic wrap edges to cover.
  13. Chill until firm – at least 4 hours or overnight.
  14. To serve, remove from pan, slice, and top each slice with a topping.
My appreciation for chocolate leans toward the pedestrian, so I’ve used a combination of milk and dark chocolate, and don’t add the instant coffee. Good with strawberries, praline sauce, whipped cream, or combinations of ice cream toppings.


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