The chocolate rage continues....Rach had another dinner party and this time I found a really simple but exquisite recipe for Chocolate Marquise by none other than the ever famous Gordon Ramsay!
It reads, "for the serious chocoholics only" so I knew I qualified automatically!
You need 4 separate bowls.
Bowl 1: melt 300mg of dark chocolate (70% cocoa)
Bowl 2: mix 150gm unsalted butter with 75gm caster sugar and 6 tbsp cocoa powder
Bowl 3: beat six egg yolks and 75gm of caster sugar
Mix bowl 1 and 2 and 3 together slowly, and lastly add 450ml of whipping cream/thickened cream.
As you mix everything, the entire combination will look like chocolate mousse. So that's when you know you are on the right track (trust me, it's tried and tested).
Next smoothen a layer of this chocolate mousse, and top with a layer of after 8's chocolate on a foil pan. Repeat another layer and add a layer of after 8's chocolate until you have up to 3-4 layers of chocolate. Yep, just like a layered cake. Only better!
Cover foil and refrigerate overnight!
Now this just took a mere 45 minutes to prepare. By Saturday, I found myself restless (yet again) and so decided to try make this flourless chocolate brownie by Nigella. Imagine flourless, a less guilty chocolate experience! Heavenly!
So start with melting 225gm dark chocolate (70% cocoa of course) with about 225 gm unsalted butter of course in a saucepan in low heat. Add 2 tsp of vanilla essense. Beat 3 eggs and add into saucepan. Now add 150gm of ground almonds and 100gm of chopped walnuts. Mix well.
Pour batter into foil and bake in oven for 25-30 mins (until upper crust hardens slightly) at 170 degree Celsius. It will be a little squidgy but that's okay as that's probably from a little excess butter.
Now my favourite part is the hot chocolate sauce. Mix 75gm dark chocolate, 125ml double cream, 2tsp of espresso powder diluted in 2 tbsp of hot water and 1 tbsp of golden syrup into saucepan and melt together under low heat. Voila, that's your hot chocolate sauce for the brownie!
Both desserts were served on Saturday night. Both were (obviously) well received.
That was how I made my Saturday perfect.
And this is the end of my chocolate obsession.
I hear myself snort as I typed the last sentence.
It reads, "for the serious chocoholics only" so I knew I qualified automatically!
 |
| The usual suspects when it comes to a chocolate recipe |
Bowl 1: melt 300mg of dark chocolate (70% cocoa)
Bowl 2: mix 150gm unsalted butter with 75gm caster sugar and 6 tbsp cocoa powder
Bowl 3: beat six egg yolks and 75gm of caster sugar
Mix bowl 1 and 2 and 3 together slowly, and lastly add 450ml of whipping cream/thickened cream.
As you mix everything, the entire combination will look like chocolate mousse. So that's when you know you are on the right track (trust me, it's tried and tested).
Next smoothen a layer of this chocolate mousse, and top with a layer of after 8's chocolate on a foil pan. Repeat another layer and add a layer of after 8's chocolate until you have up to 3-4 layers of chocolate. Yep, just like a layered cake. Only better!
Cover foil and refrigerate overnight!
 |
| The white's in between are the layers of After Eights. Okay I admit, there's some room for improvement in my presentation... |
So start with melting 225gm dark chocolate (70% cocoa of course) with about 225 gm unsalted butter of course in a saucepan in low heat. Add 2 tsp of vanilla essense. Beat 3 eggs and add into saucepan. Now add 150gm of ground almonds and 100gm of chopped walnuts. Mix well.
Both desserts were served on Saturday night. Both were (obviously) well received.
That was how I made my Saturday perfect.
And this is the end of my chocolate obsession.
I hear myself snort as I typed the last sentence.
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