This Chocolate Marquise is a great meal ending. We used dark bitter chocolate in our recipe, but feel free to substitute the type of chocolate that you enjoy.
20 Medium (or enough ladyfingers to line a loaf pan)
12 Ounce, coarsely chopped
1⁄2 Pound, chopped (at room temperature)
1⁄4 Cup (4 tbs)
1) Line a 4 cup loaf pan with plastic wrap, then line with ladyfingers.
2) In a bowl over hot water, melt the chocolate and butter stirring constantly. Allow to cool.
3) Separate the eggs, whisk the egg yolks until light yellow.
4) Then whisk in chocolate and cognac.
5) In a separate bowl beat the whites until medium peaks form, and then gradually add sugar while still beating until stiff peaks form and whites are glossy.
6) Stir about one quarter of the whites into the chocolate mixture, then carefully fold in the remaining whites just until no streaks remain.
7) Pour the mixture into the prepared pan, and cover with plastic wrap.
8) Chill in the refrigerator for at least 3 hours before unmolding.
If you are searching for an exotic recipe of dessert for serving at the end of a gorgeous meal, then this recipe of chocolate marquise is one of the bests. It requires little bit of culinary effort, but at the end it turns to be worthy. Watch the video to learn the process and surprise your guests.