Chocolate Orange Marquise Recipes

Steps:

• 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.
• Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
• Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. To check if it's ready, make a figure-of-eight shape in the mixture with the beater - it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks.
• 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. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.
• Spoon the mixture into a large piping bag with a large nozzle attached (see Gordon's steps, far right). Pipe a layer over the bottom of the tin, then cover this 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 you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days.
• Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottomside 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.

Steps:

• For Glaze: To melt chocolate, pour just enough boiling water over to cover. When soft to touch, carefully pour off water. Add Grand Marnier and 1 tablespoon of water. Combine well, remove pan from heat and add butter. Stir until smooth and shiny. Let cool.
• For Mousse: Boil orange rind in water for 5 minutes. Drain. Place rind back in saucepan with sugar and 2 tablespoons water. Cook over medium high heat until crystallized. Remove from saucepan immediately. Soak cake in 1/4 cup Grand Marnier for 10 minutes, then squeeze between hands.
• Melt chocolate in same manner as for glaze. Place chocolate over low heat and add egg yolks. Beat until well combined. Removed saucepan from heat and add butter gradually, beating until butter is incorporated. Add candied peel and fold in liqueur-soaked sponge cake.
• Fold 1/3 of the beaten egg whites into chocolate mixture and combine the rest of the egg whites carefully. Pour into buttered mold and refrigerate for 4 hours. To unmold, dip outside of mold in hot water for a few seconds and then invert onto a dish. Coat with cooled glaze and serve chilled.

Steps:

• Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment.
• Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely.
• Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed.
• Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest.
• Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly.
• Sift the flour over the top and fold in.
• Scrape the mixture into the prepared pan.
• Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan.
• Bake for about 1 hour or until the cake is firm to the touch.
• Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes.
• To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate.
• Dust with confectioners sugar and decorate with stips of pared orange zest.

Steps:

• To make the marquise:
• In a small bowl let the prunes macerate in the Armagnac for at least 2 hours, or until they have absorbed most of the liquid. In a metal bowl set over a pan of barely simmering water combine the chocolate and the butter and heat the mixture, stirring occasionally, until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat, stir in the prune mixture and the grated zest, and let the mixture cool completely. In a bowl with an electric mixer beat the heavy cream until it just holds stiff peaks, whisk about one fourth of it into the chocolate mixture, and fold in the remaining cream gently but thoroughly.
• Line an oiled 5- to 6-cup terrine or loaf pan with plastic wrap and pour the chocolate mixture into it, smoothing the top. Cover the terrine with plastic wrap and chill it overnight. Remove the plastic wrap from the top of the terrine, invert the terrine onto a plate, and peel off the remaining plastic wrap. Pour 1/4 cup of the Armagnac crème anglaise onto each of 8 dessert plates, cut the marquise into 3/4-inch slices with a sharp knife, and arrange a slice on each plate. Garnish the desserts with the candied orange zest.
• To make the armagnac creme anglaise:
• In a small heavy saucepan combine the half-and-half and the vanilla bean, bring the half-and-half just to a boil, and remove the pan from the heat. In a bowl whisk together the eggs and the sugar until the mixture is combined well and add the scalded half-and-half mixture in a slow stream, whisking. Transfer the mixture to a heavy saucepan and cook it over moderately low heat, stirring constantly with a wooden spoon, until it thickens (175°F. on a candy thermometer), but do not let it boil. Strain the crème anglaise through a fine sieve into a metal bowl set in a larger bowl of ice and cold water, let it cool, stirring, and stir in the Armagnac. Chill the sauce, covered, for at least 2 hours, or until it is very cold. The sauce may be made 2 days in advance and kept covered and chilled. Makes 2 cups.
• To make the candied orange zest:
• In a small heavy saucepan combine the zest and the liqueur, simmer the mixture until the liquid is just evaporated, and spread the zest on a sheet of wax paper, separating the pieces with a fork. Let the zest cool completely. The candied zest may be made 2 days in advance and kept between sheets of wax paper in an airtight container. Makes about 1/2 cup.

Steps:

• For Filling:
• Scald cream in heavy medium saucepan over medium heat. Remove pan from heat. Add chocolate and whisk until melted and smooth. Pour filling into large bowl. Refrigerate until filling is very thick but still spreadable, stirring occasionally, about 1 1/2 hours.
• For Syrup:
• Bring sugar, water and chopped prunes to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil 1 minute. Remove from heat. Add Cognac. Cover and let mixture steep 1 hour. Strain, reserving prunes and syrup separately.
• For Cake:
• Position rack in center of oven and preheat oven to 350°F. Butter 11x17 1/2-inch cookie sheet with 1-inch-high sides. Line cookie sheet with parchment. Butter parchment and dust with flour, tapping out excess.
• Sift first 5 ingredients into medium bowl. Using electric mixer, cream 1/2 cup plus 2 tablespoons butter in large bowl. Gradually beat in sugar (mixture will be grainy). Add eggs 1 at a time, beating well after each addition. Mix in melted unsweetened chocolate and prunes reserved from syrup. Stir in flour mixture alternately with buttermilk, beginning and ending with dry ingredients and scraping down sides of bowl. Transfer batter to prepared pan, spreading evenly. Bake until tester inserted in center comes out clean, about 25 minutes.
• Dust parchment sheet with cocoa powder. Run knife around edges of pan to loosen cake. Cool cake in pan on rack 15 minutes. Turn cake out onto prepared parchment sheet. Peel parchment off cake bottom. Cool completely.
• Trim 1/2 inch off each short edge of cake. Cut remainder of cake into three 5x10 1/2-inch rectangles (there will be some cake left over). Place 1 cake layer onto 4 1/2x10-inch cardboard rectangle. Brush cake with 3 tablespoons syrup. Spread 3/4 cup filling over. Place second cake layer atop filling. Brush with 3 tablespoons syrup. Spread 3/4 cup filling over. Top with third cake layer. Brush with 3 tablespoons syrup. Spread 1 cup filling over top and sides of cake to coat. Chill cake until coating is firm, 45 minutes.
• Heat remaining filling in heavy small saucepan over low heat. Add 1/4 cup butter and whisk until butter melts and mixture is smooth. Chill until glaze is slightly thickened but still pourable, stirring occasionally, about 15 minutes.
• Transfer cake on cardboard base to rack set over large piece of foil. Pour glaze over top and sides of cake, smoothing sides only. Let stand 15 minutes.
• Melt milk chocolate in heavy small saucepan over low heat, stirring constantly. Pour chocolate into small parchment cone. Cut off tip to form small opening. Pipe chocolate lines 1/2 inch apart crosswise over top of cake. Starting at 1 short edge 3/4 inch from long edge, draw tip of small sharp knife through chocolate lines to second short edge. Starting at second short edge 3/4 inch from first line, draw knife tip through lines in opposite direction. Continue drawing knife tip through chocolate lines, spacing drawn lines 3/4 inch apart and reversing direction each time, creating chevron pattern.
• Transfer cake to platter. Spoon all glaze left on foil into pastry bag fitted with 1/4-inch (no. 3) star tip. Pipe shell pattern unto platter around base of cake. Refrigerate 1 hour. (Can be prepared 2 days ahead. Cover cake loosely and refrigerate. Bring cake to room temperature before serving.)

Steps:

• Line a 1.2 litre loaf tin with a double layer of cling film allowing it to overhang the edges. Arrange rows of sponge fingers, widthwise, across the base. Sprinkle evenly with 3 tbsp orange juice.
• Put chocolate in a heatproof bowl with the butter. Microwave on Medium for 1½-2 mins, gently stirring halfway through. Whisk cream with 1 tbsp icing sugar until it just holds its shape. Fold in the melted chocolate until evenly mixed.
• Select 8-10 even sized strawberries. Spoon half the chocolate mix into tin, then put selected strawberries down the centre of the tin, pressing down gently. Spoon over remaining chocolate cream and smooth the top. Fold overhanging cling film over marquise. Chill for at least 24 hrs, preferably 2 days in the fridge until set.
• Weigh out 250g of the remaining strawberries, roughly chop them and put in the food processor with 2 tbsp icing sugar and 1 tbsp orange juice. Blitz until smooth, then press through a fine sieve to remove the seeds. Chill until needed.
• To serve, unmould marquise and cut into thick slices. Serve with strawberry sauce and a few reserved strawberries.