This is a seriously indulgent dessert - really chocolatey, with a kick of mint running through it. As it can be made days ahead, it`s perfect for a realy special stress-free dinner party. After Eights make this classic dessert taste really special...
1. Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.
2. Meanwhile, place the butter and half the sugar into another large bowl. Using a mixer beat until the mixture is really light and creamy, then beat on the cocoa powder.
3. Separate the eggs (the whites can be frozen for an other time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy.
4. In a fourth bowl, whip the cream until thickened with soft peaks.
5. Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream.
6. Now line a 6.5 x 22 cm tin in with 3 layers of cling film, leaving 10 cm overhang. (If you don`t have a tin, anything of similar size will do.)
7. Spoon the mixture into a large piping bag with a large nozzle attached. Pipe a layer over the bottom of the tin, then cover thightly with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until tin is full, finish with a chocolate cream layer. Fold over the cling film, then chill overnight, or up to 2 days.
8. Just before serving, place the marquise in the freezer for 10 minutes to make it easier to slice . Place the tin, bottom-side up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices.
Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl).
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Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.
bszabo
Meanwhile, place the butter and half the sugar into another large bowl. Using a mixer beat until the mixture is really light and creamy,...
bszabo
Separate the eggs (the whites can be frozen for an other time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy.
bszabo
Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 629 | ||
Calories from Fat: 396 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.1g | 59 % | |
Saturated Fat 25.5g | 127 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 346.5mg | 107 % | |
Sodium 193.4mg | 7 % | |
Potassium 406.3mg | 11 % | |
Total Carbohydrate 48.9g | 14 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 46.1g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 629
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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