Coconut Chocolate Marquise

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Aug 25, 2015

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Coconut Chocolate Marquise

Posted in : Uncategorized on by : globalwebdesign

Coconut Chocolate Marquise
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Yield Servings
Author Chef Paul Noland, Asiate at the Mandarin Oriental Hotel New York
Prep time 30 minutes
Cooking time
Total time 30 minutes

Description

This chocolate-lover's dream is sent over-the-top by the addition of a decadent coconut glaze.

Ingredients

  • Flourless Chocolate Cake
  • 6 ounces butter, unsalted, softened
  • 10 ounces chocolate 64% cacao
  • 1 cup egg yolks
  • 1 cup egg whites
  • 3/4 cup sugar
  • Chocolate Marquise
  • 5 ounces chocolate 64% cacao
  • 5 ounces chocolate 70% cacao
  • 4 ounces butter, unsalted, softened
  • 4 egg yolks
  • 4 egg whites
  • 1 cup sugar
  • Coconut Agar Glaze
  • 1/2 us liquid quart coconut milk
  • 1 3/4 tablespoons Agar Agar Powder

Instructions

Flourless Chocolate Cake
  1. Melt butter with chocolate over a water bath. Lightly whisk egg yolks into the melted butter and chocolate.
  2. Make a French (raw) meringue by adding sugar into the egg whites while whipping. Fold chocolate mixture into the meringue.
  3. Spread onto a baking sheet and bake for 12 minutes at 325 °F.
  4. Remove from oven; allow to cool.
Chocolate Marquise
  1. Melt butter with chocolate over a water bath. Lightly whisk egg yolks in to melted butter and chocolate.
  2. Make an Italian meringue by cooking sugar to soft-ball stage (238 °F), then gently pour the sugar into the egg whites while whipping.
  3. Spread mixture on top of flourless chocolate cake, allow to cool and set.
Coconut Agar Glaze
  1. Bring milk to a boil, then whisk in powder. Allow to cool before pouring mixture on top of the marquise.