Daring Bakers – Chocolate Marquise

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

This challenge was fun! I love desserts, and this came in time for my fathers 60th birthday! (Who said timing?)

In the beginning, the recipe seamed challenging, but as I was preparing it, it turned out quite easy!

Step 1: Prepare chocolate base, by warming cream, melting chocolate in the cream, and stirring in a few more things.

Step 2: Beat eggs, with a simple sugar caramel, and add the chocolate base. Fold in whipped cream.

Step 3: Freeze.

Step 4: Beat up a meringue, pipe it, and torch it.

Step 5: Cut up the frozen marquise, roll in cocoa powder, and stick the squares in the meringues!

See, plain and easy :)

Now, the actual recipe!

Serves 6 (But could probably serve 8 as well…)

Chocolate base:

85 g chocolate (70% cocoa), chopped

90 ml double cream

Pinch of salt

1 tbsp. dark rum (or any other liqour you like, or leave it out entirely)

1 tbsp. glucose syrup

1 tbsp. cocoa powder

½ tbsp. butter

Heat the cream in a double boiler, and pour over the chocolate. Stir until the chocolate has melted, and stir in the rest of the ingredients.


3 egg yolks

1 egg

40 g sugar

1½ tbsp. water

Chocolate base

120 ml double cream, whisped to whipped cream

Cocoa powder for rolling.

Beat the eggs til very light and fluffy. Heat the sugar and water to 115 degrees Celsius, to form a sugar syrup, and add this carefully to the eggs, while still beating. When the bowl is no longer warm to touch, mix in the chocolate base. Fold in 1/3 of the whipped cream, and then fold in the rest of the whipped cream. Pour into a 15×10 cm container, lined with parchment. Cover the surface with plastic film, touching the surface. Stick in the freezer or several hours (mine was for 3 hours, and had been easier to handle had I left it longer).


3 egg whites

100 g sugar

1 tsp. vanilla sugar (optional)

When the marquise is firm, begin the meringue.

Pour the egg whites and sugar in a heatproof bowl, and place over a double boiler. Stir while heating, until the sugar dissoves, and the mixture is warm to touch.

Remove from the heat, and beat until you have a beautiful, stiff, glossy meringue!

Pipe or dollop the meringue onto plates, ramekins or what you like! Using a blow-torch or a broiler, torch the meringue.

Now, remove the marquise from the freezer, cut into squares, and stick into your prepared meringues.

Leave to thaw in the fridge, and eat with a spoon.

I paired the marquise with almond lace cookies.

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