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Chocolate Raspberry Marquise




Source of Recipe


Seldom Blues in Detroit


List of Ingredients




13 oz. unsalted butter
15 oz. bittersweet chocolate (64 percent)
3 oz. water
6 oz. sugar
7 oz. whole eggs
8 oz. egg yolks
2.5 oz. dutch process cocoa
17 oz. heavy cream
2 oz. raspberry syrup or Chambord liquer

Recipe



Spray an eight-inch pan with Pam or other type of pan spray and line with plastic wrap. Melt butter and chocolate over a water bath. Put sugar and water into a pot. Wash down sides of pot with water and clean pastry brush to remove sugar crystals. Cook to 245 degrees Fahrenheit.

While sugar is cooking, whip egss and yolks in mixer until very thick. When sugar reaches desired temperature, slowly add to whipping egg mix and continue to whip until cool. Next add cocoa and mix until incorporated. Then add melted chocolate. Whip to combine.

Add raspberry liquer or syrup. Whip heavy cream to firm peaks and fold in.

Pour into prepared pan and chill at least four hours until set.

Cut into desired pieces and serve with raspberry sauce.