Once upon a time, celebrations could not take place without Marquise. It's time to bring it back from oblivion because it is so delicious with its mousse cream and the combination of chocolate, rum and sponge... In the original recipe, it is made with raw eggs, but because of the fear that many have of salmonella (good luck to those who have eggs from their own chickens for which they know if they are clean:) I made some changes but so that the taste and texture of the cake remain the same.
I am quite sure that you will enjoy this creamy treat, which I would also call winter ice cream:)
RECIPE
-glass of milk
- 4 packs of biscuits (or two double packs)
-250g of butter
-300g of chocolate
-200g of sugar
- 10 eggs
-150g roasted ground hazelnuts (optional)
-3.4 tablespoons of rum
- half a lemon
For decoration:
-150g of whipped cream
-350ml of cold milk
Mix egg yolks and half the amount of sugar and steam. Finally, add 300g of chopped chocolate and 3 tablespoons of rum and mix. Leave to cool, then add and mix the whipped butter and finally the hazelnuts.
Beat 10 egg whites into a stiff mixture with half a lemon juice. Pour water over the other half of the sugar and boil for a few minutes until it becomes syrupy. Slowly pour the hot, freshly taken off the stove syrup in a thin stream into the pan, mixing all the time. When it is ready, add the cream part by part to the first part of the chocolate filling and gently mix with a spatula or spoon until everything is combined. We will get a big foamy filling.
Dip the biscuits in milk with a spoonful of rum and arrange them in the pan on the bottom and around the rim. Spread the filling in the middle and put it in the fridge to set (several hours).
Whip the whipped cream (powder + milk) and place on top of the cooled marquise. You can grate chocolate or chocolate crumbs over it, if you wish...
And then enjoy it because when it's the best it's Mmm BRE!
18 янв 2024
