Chocolate marquise with raspberries

recipe

Chocolate marquise with raspberries

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Thank God chocolate is always in season so that we can rotate different fruits around it. If you fancy making this when raspberries are thin on the ground, opt for mandarins or tropical fruit such as papaya or mango instead. Use a really good chocolate such as Green and Black's

Ingredients

100g best-quality dark chocolate
50g unsalted butter, softened
50g caster sugar
2 tablespoons cocoa powder
2 large egg yolks
1 teaspoon orange flower water
150ml double cream
fresh mint leaves for decoration
6 servings of raspberries, to serve

Serves: 6 Preparation: 20 Total Time: 20min

Directions

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Line a cm round tin or an x cm loaf tin with cling film.
Break the chocolate into a heatproof bowl set over a pan of hot water and melt gently. Remove from the heat and stir until smooth.
In a mixing bowl, beat the butter with half the sugar until pale and fluffy. Sift in the cocoa and mix well.
In another bowl, beat the egg yolks with the remaining sugar until pale and smooth, then add the orange flower water.
In a third bowl, whip the cream until thick.
Mix the melted chocolate into the butter mixture, then fold in the egg yolk mixture and, finally, fold in the cream.
Spoon into the tin and chill for three hours or until set. Turn out the marquise on to a serving dish and cut into four to six slices. Decorate with a couple of fresh mint leaves and serve with the raspberries or other fruit of choice.