Bittersweet Chocolate Marquise with Cherry Sauce

After getting off to a slow start, here is my first entry in the food category of the new blog here. Some folks might find some value in this, but one of my primary motivations for creating this is to track where I’ve been, how well it worked, and improvements I might make.

I was entertaining for my wife and a friend last night (rfb) and decided to make this dessert recipe on a hot summer day. We had summer favourites like shish-kabob’s and some homemade macaroni salad as well. It was all good, we finished up, rested and it was time to try out the cake(?).

Preparation: This recipe basically results in a mousse like chocolate loaf. The recipe recommends using a loaf pan, buttering it well, and then lining it with “smooth aluminum foil”. This worked, and it didn’t… Being that you need to refridgerate this for 4 or more hours, the butter solidifies, making it near impossible to remove from the loaf pan. It’s also very dificult to get the foil smooth enough to create a visually appealing result. I think that the foil isn’t a bad idea, but I would use something that wouldn’t harden quite as much next time I do it (Spray oil?) Ideally you could use a silicone or non-stick loaf pan and avoid both the lubricant and the foil.

Taste and Presentation: It was wonderful. Not too sweet, and nice and cold on a hot summer evening. The cherry sauce pushes it over the top! I would consider putting in a bit more kirsche in the sauce, but it was really great exactly as written. Even after sitting out it didn’t melt, and seems to taste just as fresh the day after. After the tough time I had removing it from the pan, the loaf didnt look perfect, but once cut and served it looked very appetizing.

I will make this again, and recommend it as an excellent end to a summer meal.

One thought on “Bittersweet Chocolate Marquise with Cherry Sauce

  1. This was magnificent. The warm cherry sauce melts ever so slightly into the mousse/cake. Mmmmm. . .

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