Chocolate Orange Marquise
CHOCOLATE ORANGE MARQUISE
this is very rich and moist and doesn't need any accompaniment, but you can add light cream if desired.
Time: 90 minutes
- 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 s
Number Of Ingredients: 9
- fresh orange juice
- dark chocolate
- unsalted butter
- orange, zest of
- powdered sugar
- orange zest
CHOCOLATE ORANGE MARQUISE
This is very rich and moist and doesn't need any accompaniment, but you can add light cream if desired.
Recipe From food.com
Provided by Miss Erin C.
Yield 6-8 serving(s)
- 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.
Number Of Ingredients: 9
- 1 cup sugar
- 1/4 cup fresh orange juice
- 12 ounces dark chocolate, chopped into small pieces
- 1 cup unsalted butter, cubed
- 5 eggs
- 1 orange, zest of
- 3 tablespoons flour
- powdered sugar
- 1 finely pared strips orange zest (to decorate)
This recipe is very chocolaty and I always get asked to make it. You can substitute half the cocoa powder for drinking chocolate to make it less rich.
Recipe From allrecipes.com
Provided by Rachel
- In the microwave or in a small saucepan over low heat, melt chocolate, stirring until smooth.
- In a bowl, cream together butter and cocoa powder. In a separate bowl, beat egg yolks. Dissolve instant coffee in water and beat dissolved coffee, sugar and honey into egg yolks until smooth. Slowly beat in slightly cooled chocolate. Beat in cocoa mixture.
- Whip cream until stiff peaks form and fold into chocolate mixture. Chill until serving.
Number Of Ingredients: 9
- 2 ½ ounces bittersweet chocolate
- ⅔ cup butter
- 1 cup unsweetened cocoa powder
- 6 egg yolks
- ½ cup instant coffee granules
- 2 tablespoons water
- ⅔ cup white sugar
- 3 tablespoons honey
- ½ pint heavy cream
ORANGE CHOCOLATE MOUSSE
This easy-to-make dessert is one of my favorites to serve. It looks so elegant, and the velvety texture, with a subtle hint of orange, is a perfect ending to any meal. -Shirley Glaab, Hattiesburg, Mississippi
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 2 servings.
- In a small saucepan, combine the first six ingredients until blended. Cook and stir over medium-low heat for 15 minutes or until the mixture is thickened and reaches at least 160°. Remove from the heat; stir in melted chocolate until smooth., Pour into dessert dishes. Refrigerate for at least 2 hours or until serving. Garnish with whipped cream and orange peel if desired.
Number Of Ingredients: 8
- 1 large egg, beaten
- 1 large egg yolk, beaten
- 1/2 cup heavy whipping cream
- 2 tablespoons brown sugar
- 4-1/2 teaspoons orange juice
- 1/2 to 1 teaspoon grated orange zest
- 3 ounces semisweet chocolate, melted
- Whipped cream and orange peel strips, optional
CHOCOLATE AND PRUNE MARQUISE WITH ARMAGNAC CRèME ANGLAISE
Recipe From epicurious.com
Yield Makes 8 servings
- 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.
Number Of Ingredients: 19
- For the marquise:
- 1/2 pound pitted prunes, chopped fine (about 1 1/2 cups)
- 1/2 cup Armagnac
- 1 pound fine-quality bittersweet chocolate, chopped
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 1 1/2 teaspoons freshly grated orange zest
- 1 cup well-chilled heavy cream
- 2 cups Armagnac
- crème anglaise
- candied orange zest (recipe follows) for garnish
- For the armagnac creme anglaise:
- 2 cups half-and-half
- 1 vanilla bean, split lengthwise
- 2 large eggs
- 1/2 cup sugar
- 2 tablespoons Armagnac, or to taste
- For the candied orange zest:
- 2/3 cup julienne strips of fresh orange zest (removed with a zester)
- 2/3 cup Cointreau or other clear orange liqueur
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