malvasia bianca

One of our thanksgiving desserts was the “Marquise au Chocolat Taillevent”, from Patricia Wells’ The Food Lover’s Guide to Paris. A book that has served us well, though I hope she comes out with another edition before the next time we go to Paris, if only to find restaurants there that serve a decent raclette. The recipe is quite good, quite easy; use good chocolate, of course.

The cookbook pairs it with a pistachio sauce; we’ve never tried that, because it seems like rather more work. Though probably we can get shelled pistachios at the Milk Pail, which would help somewhat.

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Marquise Au Chocolat Taillevent

9 oz. (280 g) bittersweet chocolate, broken into pieces
3/4 cup (100 g) confectioners’ sugar
3/4 cup (185 g) unsalted butter, at room temperature
5 eggs, separated
pinch of salt

Melt the chocolate in a double boiler. Add 1/2 c (70 g) sugar, the butter, and the egg yolks, in that order, stirring to mix after each.

In a small mixing bowl, beat the egg whites with a pinch of salt until stiff. Add the remaining sugar; beat another 20 seconds, until glossy.

Remove the chocolate from the heat. Fold in a third of the egg white mixture, then the rest of it.

Rinse an 8 1/2 inch (22 cm) springform pan with water. Leave it wet, and fill it with the mixture. Refrigerate for 24 hours.

Remove from refrigerator about 30 minutes before serving.

This entry was posted on Friday, December 2nd, 2005 at 9:29 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.