Marquise au Chocolat

I made this dessert for a dinner-party, they loved the cake and I did too, it was ridiculously good!!

I found this recipe in Green & Black´s Chocolate Recipes.

I want to make all the desserts in this book!
Green & Black´s Chocolate is one of my favorite chocolate, so good!

Cake layer
Melted butter for greasing
1 tablespoon ground almonds, plus extra for dusting the pan
Three 100gr. bars dark chocolate, minimum 60% cocoa content (or two 100 g.r bars dark chocolate, minimum 60% cocoa content, and one 100 gr. bar Maya Gold or good quality dark orange flavored chocolate), broken into pieces
1 1/4 cups sugar
2/3 cup unsalted butter
pinch sea salt or kosher salt
5 large eggs

9 Ounces dark chocolate, minimum 60% cocoa content, broken into pieces
3/4 cup unsalted butter
5 large eggs, separated
2/3 cup whipping cream
cocoa powder for dusting

Pre-heat oven to 170 degrees. Brush the pan with melted butter and dust with the ground almonds, shaking off any excess.

To make the cake, melt the cocolate, sugar, butter, and salt in a large heatproof bowl set over a pan of simmering water, then remove bowl from the pan. Whisk the eggs with the ground almonds and fold into the chocolate mixture. Continue to fold until the mixture thickens. Pour into the cake pan and bake for 35-40 minutes. Let cool in the pan for about two hours before starting the mousse.

To make the mousse, melt the chocolate in a large heatproof bowl set over a pan of simmering water. Remove from the heat and add half the confectioners sugar, stir, then whisk in the butter. Whisk in the egg yolks, one at a time. Set the mixture aside.

Whisk the egg whites in a large bowl until stiff peas starts to form. Add the remaining confectioners sugar and continue to whisk until glossy. Whip the cream until stiff peaks form.

Add one-third of the egg whites to the chocolate mixture and carefully fold to blend. Gently fold in the remaining whites, alternating with the whipped cream. Do not over-mix, but ensure that the mixture is well blended. pour the mousse over the cooled cake in the cake pane and refrigerate overnight.

Remove the pan from the refrigerator about 15 minutes before serving. Dip a metal spatula into boiling water, dry it, and slide it around the sides of the cake to loosen it from the pan, then remove the ring. Re-heat the metal spatula in boiling water, dry it, and gently smooth the sides of the mousse.

Place the cake, still on the pan´s bottom, onto a large round serving plate . Dust generously with cocoa powder just before serving. Serve with creme fraiché, custard sauce or vanilla ice-cream.

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