Chocolate Marquise with Fruit Compote

This is a seriously dense rich chocolate dessert with velvety texture and is best made the day before needed and chilled in a mold served with a fruit compote, freshly whipped cream and a biscotti.

Ingredients serve 10 - 14

300 g dark chocolate, (70%)

300 g unsalted butter, cut into small cubes

90 ml brandy

90 ml water

160 g caster sugar

4 eggs (200g)

4 tbls sifted cocoa powder (24g)

360 ml cream

Method

Place the chocolate and butter in a large bowl over a saucepan half filled with gently simmering water. Keep stirring the mix until melted and smooth. Remove from the heat, add the brandy allow cooling to room temperature. Place the water and sugar together in a small saucepan and bring to a clear boil approx.  5 minutes. Place the eggs in a mixing bowl and whisk with an electrical mixer. Pour the hot syrup into the eggs while still whisking. Keep whisking until the egg mixture is fluffy and golden pale. Fold in the cocoa powder followed by the chocolate mixture. Whisk the cream until soft peak is reached and fold into the chocolate mix. Pour the finished Marquise evenly into a baking paper or plastic wrap lined 1 liter (8 x 8 x 22 cm) terrine mold and cover. Allow cooling in the fridge overnight. Serve with a fruit compote, poured cream and a biscotti.

Note: To make the fruit compote; place 400 g fruit such as raspberries, 60 g caster sugar and ¼ tsp ground cinnamon in a small saucepan over medium heat and cook for approx. 5 minutes. Remove from the heat and allow cooling in the fridge in a closed container before needed.