INGREDIENTS
- For the cooked marquise:
- – Butter 150 g
- – Semi-bitter chocolate 200 g
- – Yolks 5 items
- – Egg whites 5 items
- – Sugar 100 g
- For the froth:
- – Crema 200 g
- – Sugar 80 g
- – Yolk 3 items
- – Semi-bitter chocolate 300 g
- – Crema 600 g
- – Ganache (100 g of cream with 100 g of chocolate)
- – Fruit to brighten (strawberries, peaches, blueberries, citrus)
Chocolate and marquise mousse cake WITHOUT FLOUR! A delight to make and revel in at residence.
PROCEDURE:
For the cooked marquise:
1. Soften the chocolate and butter.
2. Add the yolks to the earlier preparation.
3. Make a French meringue with the egg whites and sugar.
4. Unify each preparations with enveloping actions.
5. Pour right into a 24 cm diameter butter mildew and place within the oven.
reasonable (180°C) for 25 minutes. Let cool in the identical mildew.
6. Decrease and equalize the peak with a spoon utilizing strain.
Place an acetate paper between the mildew and the marquise.
For the froth:
1. Place the 200 grams of cream in a saucepan with half the sugar. Carry to a primary boil.
2. In a bowl, combine the yolks with the remaining sugar. Mix and prepare dinner once more till thickened. It mustn’t boil to forestall the yolks from coagulating.
3. Pour instantly over the finely chopped chocolate. Let the contagion
temperature to the chocolate for a minute and blend till reaching a shiny cream.
4. Add the whipped cream till half level.
5. Place in a pastry bag and fill the mildew with the bottom marquise.
Do not forget to position acetate paper contained in the mildew to have the ability to unmold it.
6. Place within the fridge for 4 hours and canopy with fluid ganache (watch out to not let or not it’s too scorching)
7. Return to the chilly till the duvet hardens and unmold.
8. Embellish with contemporary fruit
