Marquise au chocolate (2)
Instructions
Chop the chocolate, reach into or in a pot, add the rum if you like, melt over low heat.
Softened butter, kneading, add melted chocolate.
Stir vigorously to make the mixture light.
Add the egg yolks one at a time.
Add the candied orange peel into small pieces and the icing sugar.
Whip the egg whites until foamy, and blend with cream soda.
Pour into a mold wet with ice water and refrigerate 24 hours.
Drafted, served with an orange sauce.
Ingredients and dosing for 6 persons
- 250 g of chocolate
- 200 g of butter
- 5 eggs
- 80 g of icing sugar
- 50 g of candied orange peel
- 2 tablespoons of rum (optional)