Dark Chocolate Marquise Recipe

Prepare the Chocolate Mixture

Melt the dark chocolate and butter together in a double boiler until smooth. Remove from heat and let cool slightly.

Whisk Eggs and Sugar

In a separate bowl, whisk together the eggs and granulated sugar until light and fluffy.

Combine Mixtures

Gradually add the melted chocolate mixture to the egg mixture, stirring gently to combine.

Fold in Dry Ingredients

Sift together flour and cocoa powder, then fold into the chocolate mixture until just combined.

Bake

Pour the mixture into a greased loaf pan and bake at 180°C (350°F) for about 25-30 minutes. Let cool completely before serving.

Soak Gelatin

Soak the gelatin sheets in cold water for about 5 minutes until soft.

Heat Cream and Coffee

In a saucepan, heat the heavy cream and espresso until hot but not boiling.

Whisk Egg Yolks and Sugar

In a bowl, whisk together egg yolks and granulated sugar until pale and fluffy.

Temper the Eggs

Slowly pour the hot cream mixture into the egg mixture while whisking constantly to prevent curdling.

Thicken the Mixture

Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.

Add Gelatin

Remove from heat and stir in the softened gelatin until fully dissolved. Let cool before serving.

Mix Ingredients

In a bowl, combine crème fraîche, heavy cream, granulated sugar, vanilla extract, and salt. Whisk until smooth.

Chill the Mixture

Refrigerate the mixture for at least 2 hours until thoroughly chilled.

Churn the Ice Cream

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.

Freeze

Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.