FEATURE RECIPE
Chocolate marquise

Chocolate marquise

A seriously adult dessert; this is rich in every sense of the word. The layer of sponge offsets the dense, chocolatey texture of the centre. You’ll need to start this recipe a day ahead.

Serves 8

Cooking Time Prep time 40 mins, cook 10 minutes



250 gm   dark chocolate (53% cocoa solids), coarsely chopped
5   eggs, separated
100 gm   white sugar
175 gm   unsalted butter, melted
Chocolate sponge
3   eggs
140 gm   caster sugar
75 gm   (½ cup) plain flour
1 tbsp   Dutch-process cocoa powder
30 gm   butter, melted
Cognac raisins
50 gm   white sugar
100 gm   raisins
50 ml   Cognac


1 For chocolate sponge, preheat oven to 220C. Whisk eggs and caster sugar in an electric mixer until pale and triple in volume (8-10 minutes). Sift over flour and cocoa powder and gently fold until combined, then fold through melted butter. Pour into a greased and baking paper-lined 30cm x 42cm baking tray, smooth top and bake until cake springs back when lightly pressed (4-5 minutes). Turn onto a wire rack to cool.
2 Melt chocolate in a heatproof bowl over a saucepan of simmering water and set aside. Whisk egg yolks and sugar in an electric mixer until pale and frothy (4-5 minutes). Stir through melted chocolate and butter until combined. Whisk eggwhites and a pinch of salt until firm peaks form, then fold through chocolate mixture and set aside.
3 Cut chocolate sponge to fit the base and sides of a 8cm x 22cm straight-sided loaf pan, line pan with sponge and fill with chocolate mixture. Trim remaining sponge to fit top, cover with plastic wrap and refrigerate for at least 6 hours or overnight.
4 Meanwhile, for Cognac raisins, combine sugar and 2 tbsp water in a small saucepan over high heat, stirring, until sugar dissolves, then simmer for 2 minutes, add raisins and Cognac and remove from heat. Set aside to cool (raisins will keep refrigerated for up to 2 months, the flavour will improve with age).
5 Remove cake from mould and thickly slice with a warmed knife. Serve with Cognac raisins spooned over.


RECIPE Rodney Dunn PHOTOGRAPHY Ben Dearnley STYLING Rodney Dunn and Geraldine Munoz

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