Mum's Special Treat, Gary Mehigan's Chocolate Marquise

It's Mother's Day; and what could be the best special treat for the sweetest person in my life than a sensational "Chocolate Marquise", originally created by French-trained, Australian-based, English chef Gary Mehigan?

These luscious and rich alternate layers of delicate chocolate sponge and silky smooth chocolate mousse are a chocolate lover's dream come true. And even though it's not exactly the healthiest recipe in the world, I couldn't see any harm in making it for Mum, just this once.

The recipe

Sponge


6 eggs (yolks & whites separated)
1 cup castor sugar
2 tbsp golden syrup (omit if not available)
1/2 cup plain flour
3/4 cup corn flour
1/4 cup cocoa powder

• Preheat oven to 170 degrees C. Grease, baking paper-line and re-grease 3 shallow 26cm x 37cm baking trays.
• Beat egg whites until firm peaks form. Gradually, add half the sugar and beat again until it's dissolved and the whites reach firm peaks stage. Set aside.
• Beat yolks, golden syrup and remaining sugar until thick and pale. Sieve in plain flour, corn flour and cocoa powder and fold gently to combine.
• Take 1/3 of the beaten whites and gently stir into the yolk mixture. Add remaining whites and gently fold to combine. 
• Divide mixture between trays and spread thinly over the base. Bake for 4-5 minutes or until sponge is set. Leave to cool.

Chocolate Mousse


145 gr dark chocolate, 70% cocoa, roughly chopped
240 gr egg yolks
250 gr castor sugar (or less, to taste)
100 gr honey
275 gr soft butter
195 gr cocoa powder
450 ml thickened cream, whipped to soft peaks

• Whisk chocolate, yolks, sugar and honey in a bowl sitting over a bain-marie for 5-7 minutes until chocolate has melted and mixture is smooth. Remove and allow to cool.
• Cream butter until light and fluffy. Add cocoa powder and mix to combine.
• Gently mix cocoa and butter mixture into chocolate mixture until smooth. Add 1/3 of the whipped thickened cream and gently fold to combine. Add remaining cream and fold gently until smooth and well-incorporated.

The Assembly

• Grease a 3 cup capacity rectangle terrine dish then plastic-wrap it on the insides.
• Cut the sponge into strips the size of the base of the terrine mould.
• Fill the base of the mould with 2cm of mousse then top with a sponge strip. Repeat the process until you reach the top of the mould, finishing with a final layer of mouse.
• Cover with plastic wrap and set in refrigerator until it's absolutely firm (at least 5 hours or overnight if possible!)
• To Serve, remove cling wrap on top, gently invert chocolate marquise onto a clean chopping board and remove remaining cling wrap. Dip a large kitchen knife into hot water, wipe it dry and cut 2cm-thick slabs of marquise. 
• I served it with mixed berries (to lighten it up a whee bit, as if that's possible!); Chef Mehigan served it with mascarpone cream and plums poached in Pedro Jimenez.

Bon Apetit!

Love,

The Sugar & Spice Girl