Chocolate Marquise – Nor Wester Cafe

Chocolate marquise with velvet cake & raspberry sorbet

This sweet and elegant dessert is simple to prepare and is ideal for serving at outdoor dinner parties this summer. Chocolate marquise is a rich French dessert requiring no baking that is accompanied this month with a light and delicious velvet cake. Berry flavours echo the season. A cooling raspberry sorbet completes this delectable combination.

Make your own or come and try it at the Nor’Wester Café in Amberley. Recipe supplied by the Nor’Wester Café, from head chef Sarah Turpin.

Marquise

• 60g  yolks
• 75g whole eggs
• 75g sugar

Method

1/ Whisk together over a pot of hot water until light and fluffy.

2/ Pour in 40g of honey and whisk well.

3/ Melt 350g of dark Couverture chocolate over hot water.

4/ Whip 300ml cream to soft whip.

5/ Add the chocolate to the yolk mix, then fold in the cream a little at a time. Pour into lined loaf tin and put in freezer.

Velvet cake

 1 ½  cups of sugar

• 3 eggs

• ¾ cups of butter soft
• ½ bottle of red food coloring

Method

1/ In a mixer, beat together butter, sugar and red food colouring till light and fluffy.

2/ Add in one egg at a time till mixed.

3/ Sift together:

• 1 ½  cups of flour
• ¼ cup of cocoa
• ½ tsp baking powder
• ¼ tsp salt

4/ Mix together:

• ½ cups butter milk
• ½ tsp vanilla essence

5/ Add small amounts of the milk and the flour mix to the butter mix, alternating as you go while still beating.

6/ Pour into a pan 30cm by 20cm and bake at 160degC until cooked, approximately 30 minutes.

7/ Serve the velvet cake warm, pour raspberry coulis over the top, slice a slice of the marquise with a hot knife and finish with a ball of raspberry sorbet.