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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break the chocolate into pieces and place in a heatproof bowl. | 2. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). | 3. Set the pan over a gentle heat and warm the water until the chocolate has melted. | 4. Take off the heat and leave to cool a little. | 5. Meanwhile, place the butter and half the sugar into another large bowl. | 6. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder. | 7. Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. | 8. Put in the remaining sugar, then beat together until pale and creamy. | 9. To check if it's ready, make a figure-of-eight shape in the mixture with the beater -it should hold its shape for a moment. | 10. In a fourth bowl, whip the cream until thickened with soft peaks. | 11. Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. | 12. Gently fold in the egg mixture. | 13. When this is amalgamated, stir in the whipped cream. | 14. Now line a meatloaf type pan (6.5 x 22cm tin) with 3 layers of saran wrap, leaving a 3 7/8" overhang. | 15. Spoon the mixture into a large piping bag with a large nozzle attached. (Or use a plastic zip-lock bag and snip it in the corner.). | 16. Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). | 17. Pipe over another layer of chocolate cream, followed by a layer of After Eights. | 18. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. | 19. Fold over the cling film, then chill overnight or up to 2 days. | 20. Just before serving, place the marquise in the freezer for 10 minutes to make it easier to slice. | 21. Place the tin, bottom side up, on a serving plate, slide off the tin, then peel away the cling film. | 22. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. | 23. Alternatively, dip a palette knife in boiling water and smooth the surface that way. | 24. Use a serrated knife dipped in boiling water to cut the marquise into slices. | 25. Enjoy it is worth every last bite! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark chocolate	10 5/8	ounces		1674.7463	182.204	16.6872	97.5931
butter	5 1/4	ounces	unsalted softened	1067.1458	0.0893	1.2651	120.7199
caster sugar	2/3	cup		267.9271	0.0	59.6063	1.5052
cocoa powder	8	tablespoons		98.49600000000001	25.0128	8.4672	5.9184
egg	6			429.0	2.16	37.68	28.53
double cream	1 7/8	7/8		267.9271	0.0	59.6063	1.5052
	10 5/8	ounces		267.9271	0.0	59.6063	1.5052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.