Bittersweet Chocolate Marquise with Cherry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This dessert is a dense and rich chocolate mousse-like cake chilled in a mold. Ingredients:
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped |
3/4 cup unsalted butter, room temperature |
1/2 cup sugar |
2 tablespoons unsweetened dutch-process cocoa powder, sifted |
4 large egg yolks |
1/4 cup water |
1 tablespoon vanilla extract |
1 cup chilled whipping cream |
2 cups fresh cherries, pitted, halved |
1/2 cup water |
1/3 cup sugar |
2 teaspoons kirsch (clear cherry brandy) |
1 tablespoon fresh lemon juice |
2 1/2 teaspoons cornstarch |
1/2 teaspoon grated lemon peel |
Directions:
1. For marquise: Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with foil. Stir chocolate in top of double boiler over barely simmering water until smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder.
2. Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal bowl. Set over saucepan of simmering water (do not let bowl touch water). Whisk constantly until candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat yolk mixture until thick and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm chocolate and vanilla. Beat cream in another bowl until soft peaks form. Fold into chocolate mixture; spread in prepared dish. Cover and chill until firm, at least 4 hours. (Can be made 4 days ahead. Keep chilled.)
3. For sauce: Stir all ingredients in medium saucepan over medium heat until sauce boils and thickens, about 5 minutes. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
4. Turn marquise out onto platter; peel off foil. Cut into 3/4-inch-thick slices. Place 1 slice on each plate. Spoon warm cherry sauce over and serve immediately.
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