Chocolate and orange marquise is the faultless finale to a seven-course meal. It demands patience and time, but the result is a work of art. Each layer promises surprise here as a chocolate sponge base gets a dose of chocolate mousse and then a dash of the irresistible orange brulee. In the end, what awaits you is a mound of perfection.
Chocolate and orange marquise
For chocolate sponge
57 gms egg yolks
48 gms sugar
19 gms cocoa powder
27 gms flour cake
19 gms butter
55 gms egg whites
11 gms sugar
Whisk egg yolks and sugar fluffy. Whisk egg whites and sugar to soft peaks. Mix one-third of the meringue in the egg mixture. Fold in the sieved powders and the melted butter. Add the rest of the meringue carefully. Spread in flexipat and bake for 10 minutes at 200ºC. Allow to cool, then cut out rings and cut thin slices (30 gms).
For the crunchy base
360 gms paillete feuilletine
540 gms praline paste
60 gms soft butter
120 gms milk couverture
Melt the couverture and the praline. Combine all the ingredients.
For chocolate mousse
420 gms dark couverture (53 per cent)
320 gms milk couverture
740 gms liquid cream
640 gms whipped cream
Boil the cream and pour over the grated couverture. Emulsify well. Allow to cool slightly, then fold in the whipped cream.
For orange brulee
500 gms cream
350 gms milk
250 gms egg yolks
150 gms sugar
10 gms grated orange zests
Beat sugar and egg yolks creamy. Combine with the milk, cream and zests. Pour in containers and bake at 100ºC. Cool and freeze.
Assembly and decoration
Place a 30-gm layer of sponge on the bottom of the cake ring. Cover with a thin layer of feuilletine and allow to set. Pipe a layer of chocolate mousse. Let is settle. Place the frozen brulee, then cover with mousse to the rim of the mould. Freeze.
De-mould and spray completely with milk mixture. Decorate with a flamed orange chunk, orange macarons around.
