Bittersweet Chocolate Marquise with Cherry Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 to 12 servings
- 1/4 cup water
- 1 tablespoon vanilla extract
- 1/2 cup water
- 2 1/2 teaspoons cornstarch
- 1/2 cup sugar
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 4 large egg yolks
- 1/2 teaspoon grated lemon peel
- Carbohydrate 35 g(12%)
- Cholesterol 114 mg(38%)
- Fat 26 g(41%)
- Fiber 2 g(9%)
- Protein 3 g(6%)
- Saturated Fat 16 g(80%)
- Sodium 15 mg(1%)
- Calories 369
PreparationFor 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. 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.) 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.) 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.
PreparationFor 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. 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.) 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.) 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.
