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Chocolate Marquise Cake with Raspberry Jam Recipe
Chocolate Marquise Cake with Raspberry Jam Recipe

Chocolate Marquise Cake with Raspberry Jam Recipe

by
A classic, sumptuous French chocolate cake that's to die for, topped with raspberry jam and airy whipped cream. 

Prep Time:
Cook Time:
Total Time:
Yield: Serves 8

Chocolate Marquise Cake with Raspberry Jam Recipe Instructions

Ingredients

  • 4 eggs, divided
  • 7 tbsp. sugar
  • 1 stick unsalted butter
  • 7 oz. bittersweet baking chocolate (66% or 70% cacao)
  • 10 oz. raspberry jam
  • ¾ cup heavy cream

Directions

  1. Beat the eggs yolks with 5 tbsp sugar using an electric hand mixer until they are stiff and very clear in color.
  2. Melt the butter with the chocolate in a microwave at medium temperature or in a double boiler over middle heat. Add the melted chocolate and butter to the egg yolk mix and beat for 30 seconds. Reserve.
  3. Using a clean mixer, whip the egg whites until they are white and stiff, then very slowly incorporate to the chocolate mix with a spatula, until well blended.
  4. Pour the cake batter into the cake mold and bake for 20 to 25 minutes. The cake will rise and harden at the top., but as it cools, it will flatten – this is normal. Let cool completely, then spread raspberry jam on the surface.
  5. Whip the cream with 2 tbsp. of sugar until stiff. Decorate the edges of the cake using the cream, as pictured, or just place a big scoop right in the middle.

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