Recipes  

Chocolate Marquise (2)

  • Preparation 1 H
    Cooking 15 MIN
    Chilling 4 H
  • Servings 10
Share

Ingredients

Chocolate Mousse

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 43 x 31-cm (17 x 12-inch) baking sheet with parchment paper. Generously butter the sides of the baking sheet.

Genoise Cake

  1. In a bowl, beat the eggs, sugar, and vanilla with electric mixer until light and fluffy, about 5 minutes.
  2. In another bowl, sift the flour with the baking powder. Fold into the previous mixture using a spatula. Drizzle in the butter, folding gently. Pour half of the batter at one end of the baking sheet.
  3. Stir the cocoa powder into the remaining batter and pour it at the other end of the baking sheet.
  4. With a spatula, spread the white and the chocolate batters until they meet in the centre of the baking sheet.
  5. Bake for about 13 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  6. Right out of the oven, invert the cake onto parchment paper sprinkled with sugar. Remove the baking paper and let cool to room temperature.

Chocolate Mousse

  1. In a saucepan, gently melt the chocolate. Remove from the heat and whisk in the butter and egg yolks.
  2. In a bowl, whip the cream with the sugar.
  3. In another bowl, beat the egg whites with the cream of tartar until stiff peaks form. Fold about 125 ml (1/2 cup) of the egg whites into the melted chocolate mixture and then add the remaining meringue, folding gently with a spatula. Add and fold in the whipped cream.

Assembly

  1. Slice the cake across its width into 2.5-cm (1-inch) by 31-cm (12-inch) strips.
  2. In a 1.5 litres (6 cups) bowl, place the strips alternating vanilla and chocolate cake, starting at the centre. Firmly pack the pieces to fit the shape of the bowl. With a bread knife, cut the end of each strip so that they finish at the edge of the bowl.
  3. Fill with the mousse and top with the remaining cake strips. Cover with plastic wrap and refrigerate for 4 hours.
  4. To unmould, place a plate on the bowl and invert. Slice and serve.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 525  
Total Fat 36 g  
Saturated Fat 20 g  
Sodium (salt) 105 mg  
Carbohydrates 42 g  
Fibre 2 g  
Protein 10 g