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.
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.
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