We recently sent out, in our email newsletter, a request for your recipe requests. The dishes you have had at Valentien, and really want to replicate at home.  Today we present Chocolate Marquis requested by Deanna S.

We thought the timing for this request couldn’t be more perfect.  With the holidays upon us, this makes a delightful alternative to all of the crusted pies on the table.  Plus, it won’t take up any precious room in the oven!

Chocolate Marquis

1 lb Bittersweet Chocolate

1 1/3 cup Butter

1 1/3 cup Powdered Sugar

10 Egg Yolks

1 tablespoon Whiskey or Scotch

10 Egg Whites

Directions:

Coat a loaf pan with butter or non stick spray, then line with plastic wrap, leave the plastic long so that pieces hang over the sides. Set aside.

Melt Chocolate using a double boiler.

Using a stand mixer, cream together butter and sugar.

Add egg yolks and beat for about 5 minutes.

Add melted chocolate and incorporate well.

Stir in whiskey.

In separate bowl, beat egg whites until medium stiff peaks form, do not over beat!

Fold egg whites into chocolate mixture.

Pour into loaf pan, wrap edges of plastic over top of mixture.

Place in refrigerator about 8-10 hours.

Remove and unwrap top edges, invert onto a platter.  Gently loosen pan from plastic wrapped Marquis, at the restaurant we use a blow-torch along the bottom side of the pan to accomplish the loosening.

Remove all plastic.

If serving whole for presentation, we suggest garnishing with berries and a crème anglaise sauce.

When ready to serve, simply dip a knife into hot water and slice like a loaf of bread.

Thank you Deanna, for the request.  We hope you enjoy! Please let us know how it turns out!