This light, moist chocolate dessert, which is in fact a glorified chocolate mousse, is easy to prepare and requires no baking.
- 8 oz (225g) plain unsweetened chocolate
- 2 tablespoons strong black coffee
- 6oz (175g) butter
- 3 eggs (separated)
- 4oz (100g) icing sugar
- grated rind of one orange
- Line a 1lb loaf tin with cling film.
- Break the chocolate into small pieces, place it in the top of a double boiler with the coffee and melt gently, stirring occasionally, taking care that the level of the simmering water is below that of the bottom of the top pan.
- Once melted, remove from the heat, add the butter cut into pieces, the egg yolks, icing sugar and orange zest.
- Return this to the heat until the butter has melted.
- Leave to cool.
- Beat the egg whites until they form soft peaks.
- Gently fold half of them into the mixture, then fold in the remainder until the mixture is smooth.
- Pour into the loaf tin and refrigerate for at least 24 hours.
- Half an hour before serving, remove from the fridge.
- Dip the tin in a bowl of hot water for a second or two, cover the top with a flat plate and turn over so that the mousse ends up on the plate.
- Slice into ½” slices with a warm knife and serve garnished with a few cherries in kirsch and a little of the kirsch poured around the slice of Marquise.