Chocolate Marquise , also called chocolate and lemon mousse cake is a decadent french dessert, ideal for a 1st anniversary celebration..!
I was confused, unsure as to what to name my blog. One year back, that was my main concern. I was starting out on a new venture and I did not have a name..! Looking back that seems quite silly because at that moment I did not know what blogging actually involved. It was later when I started designing my site, posting recipes, meeting other bloggers socially that I realized that its a new world out there.
I felt like I had stepped into a new dimension, a new unknown world, and I was filled with apprehension and self doubt. And I stopped writing for many months. Maybe I was lost, unsure of what to do. I felt I would not be able to do justice to my site. It took me a few months to actually understand the nuances of food blogging and then I bounced back rejuvenated, ready to take on this new experience. But I did not do it alone. I have had a lot of blogger friends and my family out there, supporting me always. The lent me a helping hand when needed, an encouraging comment to lift my spirits and encouraged me to do better. My family pushed me to work on AnzzCafe and working on this site helped me better myself personally too. I met many friends and reader who slowly became like family – happy in growing together, helping each other grow.
Today I have completed ONE YEAR of blogging – yes its our blog anniversary and we have completed a whooping one year. Yippie..! It would most definitely have been impossible without the support of my dear fellow bloggers, my readers and family. They have helped me grow in terms of my culinary expertise, as a person and as a confident blogger. I thank you all most sincerely for just being there, for being an integral part of Anzz CAfe.
Today we have a celebratory post, a Chocolate Marquise to celebrate the 1st anniversary. The recipe does look long, but is a breeze to make. The entire dish comes together in an hour. Once assembled, leave it in the fridge to set.
This recipe is super delicious in every way. This recipe is from Master-chef India season 2 – the Zaykebaron Ka Safar ..!
CHOCOLATE MARQUISE – CHOCOLATE LEMON MOUSSE CAKE
This cake has three layers. I will explain each layer separately so that the recipe is easier to follow. In case you are using a white plate to plate the cake, place a ring mould on it and keep aside. You can also use a spring foam pan.
LAYER 1 -The base
- 120 gm Rice Crispies (Murmure)
- 180 gm Nutella
- 20 gm Butter
- 40 gm Milk Chocolate
- Melt the chocolate in a double boiler. Make sure that the chocolate melts completely before adding the rest of the ingredients because if the chocolate is not melted enough, it might become crumbly and unusable.
- Add the Nutella to the chocolate and mix well.
- Combine the remaining ingredients with the chocolate mixture and mix till well combined and the murmure is coated.
- Press this mixture down firmly in the ring mould making the base layer.
- Refrigerate half an hour to set and harden.
- 100 gm Egg Yolks
- 125 gm Caster Sugar
- 100 gm Butter at room temperature
- 50 ml Lemon juice
- Combine the egg yolks and the caster sugar together in a heat proof bowl. Place this bowl on a pan of simmering water and cook (double boil) the mixture till it becomes thick and pale colored. This process will take almost 15 minutes. Do not stop stirring in between. Keep stirring it continuously.
- The mixture will become a light yellow color and increase in volume. Dip a wooden spoon in the mixture check the flow of the mixture. It should coat the back of the spoon and the excess should fall in thick droplets, about 2 seconds between each drop. It should not fall in a flow.
- At this point add the lemon juice to the mixture and cook till the previous dropping stage is attained.
- Remove the bowl from the heat source and whisk in the butter very fast. When butter is added at that temperature there is a danger of it splitting. Hence whisk furiously to incorporate everything together.
- Remove to a bowl and keep in refrigerator to cool.
- 105 gm Dark Chocolate (70% cocoa), chopped
- 80 gm Milk Chocolate, chopped
- 3 Tbsp Nutella
- 185 gm Fresh Cream
- 160 gm Whipping Cream
- 10 gm Gelatin
- 20 ml Water
- Melt both the dark and milk chocolates on a double boiler.
- Once the chocolate has melted well, add the Nutella and stir to combine. Remove from teh heat source and set aside.
- During this time whip the whipping cream till it is thick and fluffy. Keep aside.
- The gelatin will have bloomed by now. Add a little hot water to the gelatin and heat it so that it gets dissolved.
- Combine the hot melted chocolate with the fresh cream.
- Now gently fold in the whipped cream, slowly and gently.
- Add the gelatin to this mixture slowly. Remember that gelatin will set once it combines with the mixture of less heat. So keep folding the mousse mixture while adding the gelatin.
- Do not over work the mousse.
- Remove the base and the lemon curd from the refrigerator and set it on your work counter.
- Pour half the prepared mousse on the cake base and smooth till evenly distributed.
- Pour the lemon curd into a piping bag. You can also pour it into a plastic bag, snip of the corner and use it as a piping bag.
- Pipe the lemon curd onto the first layer of mouse, in circles starting from the center and moving outwards. I did not make a complete layer, just kept it in the center because the kids are not fond of lemon curd. By keeping the curd only in the center I could cut them pieces of cake without the lemon curd.
- Now top the lemon curd layer with the remaining mousse . Level the top with your spatula to get an even finish to the cake. Tap the plate lightly on the counter so that it all settles down well.
- Keep the cake in the refrigerator for at least 3 hours, till the mousse sets and becomes firm.
- Remove the cake from the refrigerator and leave it out for 10 minutes. The ring mould should easily slip off when you try to remove it. In case it does not, run a clean knife along the sides to dislodge the pan. Remove the mould.
- Sprinkle some chocolate dust over the surface of the cake to get the even tone and color.
- Garnish it with fresh fruits like figs and strawberries, pieces of chocolates or chocolate curls and chocolate discs.
- Cut to slices and serve to everyone’s delight.
This post is my entry to
JINGLE ALL THE WAY , an festive event hosted by Kavi
Zesty Palette Series 2 – Sinful Delights by Vardhini.
Christmas Delicacy by Julie
Yummy Dessert for New Year by Pranati