Chocolate Marquis Cake Recipe

Melt chocolate and butter

Place the chopped dark chocolate and cubed butter in a heatproof bowl set over a gently simmering pot of water (double boiler), making sure the bowl does not touch the water. Stir occasionally until smooth. Remove from heat and let cool slightly (3–5 minutes).

Whisk egg yolks and sugar

In a separate bowl, whisk the egg yolks with the 1 cup granulated sugar until pale and slightly thickened, about 2–3 minutes by hand or 1 minute with a hand mixer. Whisk in the vanilla and ground espresso.

Temper yolks into chocolate

Slowly add about one-third of the warm melted chocolate into the yolk mixture while whisking constantly to temper. Then fold the tempered yolk mixture back into the remaining chocolate until homogenous. Stir in a pinch of salt. Set aside to cool to lukewarm.

Whip cream and fold

Whip 2 cups heavy cream to soft peaks (beginning to hold shape but still glossy). Gently fold one-third of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining cream in two additions until smooth and fully incorporated, taking care not to deflate completely.

Chill marquise

Pour the marquise mixture into a lined loaf pan or ring mold (about 8 x 4 inches) and smooth the top. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight until firm. For faster setting, freeze 1–2 hours then transfer to fridge.

Make caramel: place 1 cup sugar in a dry saucepan over medium heat. Without stirring initially, let the sugar melt around the edges. Gently swirl the pan occasionally until sugar is fully melted and amber in color. Watch closely to avoid burning.

Add hazelnuts and butter: Once caramel is amber, remove from heat and quickly stir in the toasted hazelnuts and 1 tablespoon butter until evenly coated. Add sea salt and mix. Transfer mixture to a parchment-lined sheet and let cool completely.

Process to praline: When cool, break into pieces and pulse in a food processor until coarse to medium crumb (you want some texture). Reserve about 2 tablespoons of the praline for garnish; press the remainder into the bottom of an 8-inch ring or use as a base layer in the serving plates.

Cook raspberries: In a small saucepan combine raspberries, 1/4 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until raspberries break down and sugar dissolves, about 5–7 minutes.

Strain and cool: Pour the cooked raspberries through a fine mesh sieve into a bowl, pressing to extract as much puree as possible and leaving seeds behind. Taste and adjust sugar or lemon. Chill until ready to serve.

Whip cream: Chill a mixing bowl and whisk for 10–15 minutes in the freezer if possible. Whip 1 cup very cold heavy cream with 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla to medium-stiff peaks. Cover and keep chilled until plating.

Unmold marquise: Run a thin knife around the marquise mold, then invert onto a chopping board. If you used a ring, place the ring briefly over a hot towel to loosen and lift off. Place the marquise on a serving plate or slice into 8 even slices.

Plate components: Spoon or pipe a smear of raspberry coulis on each plate. Place a slice or a shaped portion of chocolate marquise on the coulis. Press or sprinkle a thin layer of the hazelnut praline base under or next to the marquise so each bite gets hazelnut crunch.

Add Chantilly and garnish: Pipe or spoon a quenelle of Chantilly beside the marquise. Scatter toasted chopped hazelnuts and a few fresh raspberries around. Dust a light sprinkle of cocoa powder over the marquise and raspberries.

Final touches: Drizzle a little extra coulis over the marquise if desired and sprinkle the reserved praline pieces on top. Serve chilled. Leftover marquise keeps up to 3 days refrigerated.