Dark chocolate marquise with custard

During lockdown, we called on the talents of our team of volunteers. Among them, Bruno Rascalou, president of the Occitanie Regional Committee and a cookery teacher (trainer of the famous Cyril Lignac!), has agreed to share his recipes with all the Federation's members! You had the grated apple and lemon tart recipe 2 weeks ago and the recipe for baked eggs with mushroom duxelles last week.

This week, Bruno offers you the following recipe: dark chocolate marquise with custard.

Ingredients needed (For 8 people)

Preparation

1. Let us make the chocolate marquise:

• Melt the chocolate in a bain-marie.
• In a glass bowl, mix in the melted chocolate, the sugar, the egg yolks and the (softened) butter.
• Use an electric whisk to beat this mixture until it has the consistency of a cream.
• Separately, whisk the egg whites until stiff and gently fold them into the chocolate cream without breaking them down.
• Line the sides of a loaf tin with a strip of baking paper and pour in your mixture, smoothing the surface.
• Place the cake in the fridge for 4 to 5 hours, then turn it out. To turn it out more easily, dip the tin in hot water and turn it upside down onto your serving dish.

2. Let us make the custard:

• Bring the milk to the boil, adding the vanilla pod.
• Leave to infuse for 10 minutes. Remove the vanilla pod, scrape out the seeds and add them to the milk.
• In a glass bowl, whisk the egg yolks and the sugar vigorously until the mixture turns pale.
• Then add the milk little by little, whisking to make the mixture smooth.
• With a wooden spoon, over a medium heat, stirring constantly, watch for the moment the cream becomes silky.
• Take it off the heat and whisk vigorously to cool it.
• Keep in the fridge.

Your marquise is ready to enjoy!

Do not hesitate to tell us about any difficulties you met and above all send us photos of your marquise! Let us each share, from home, the conviviality and happiness of making a dish!