Dark Chocolate Marquise with Coffee Crème Anglaise

⏱ 300 min · Serves 10

A silken, almost fudge-like slab of 70% chocolate, chilled until sliceable and served in cool dark wedges over a pool of warm, fragrant coffee anglaise. It's the sort of dessert that silences a table — rich, glossy and unapologetically grown-up, with a sprinkle of flaked salt to keep it honest.

Per serving: 538 kcal · 8.5g protein · 32.0g carbs · 42.0g fat

Ingredients

• For the marquise:
• 250g dark chocolate (70% cocoa solids), finely chopped
• 150g unsalted butter, softened, plus extra for the tin
• 4 large egg yolks
• 4 large egg whites
• 120g caster sugar, divided
• 30g Dutch-process cocoa powder, sifted
• 250ml double cream, cold
• 1 tbsp strong espresso, cooled
• 1/4 tsp fine sea salt
• Flaked sea salt, to finish
• For the coffee crème anglaise:
• 400ml whole milk
• 100ml double cream
• 5 large egg yolks
• 70g caster sugar
• 2 tbsp coarsely ground good coffee beans (or 1 tbsp instant espresso powder)
• 1 tsp vanilla bean paste
• Pinch of salt

Method

1. Line a 900g (2lb) loaf tin with a double layer of cling film, leaving generous overhang, then lightly butter the film so it clings smoothly. Chill the tin.
2. Melt the chopped chocolate in a bowl set over barely simmering water, stirring until smooth. Remove and let cool to just warm (about 35°C) — it must not be hot.
3. Beat the softened butter with 40g of the caster sugar until pale and creamy, 3–4 minutes. Beat in the egg yolks one at a time, then the sifted cocoa, espresso and fine salt.
4. Fold the cooled melted chocolate into the butter mixture until uniform. It will thicken noticeably.
5. Whip the 250ml cold double cream to soft, floppy peaks — stop before it stiffens. Set aside in the fridge.
6. In a spotlessly clean bowl, whisk the egg whites to soft peaks, then rain in the remaining 80g sugar a spoonful at a time, whisking to a glossy, medium-peak meringue.
7. Loosen the chocolate base with a third of the meringue, stirring briskly. Fold in the whipped cream in two additions, then the remaining meringue, using a light hand until no streaks remain.
8. Scrape into the chilled loaf tin, tap firmly on the worktop to settle, smooth the top and fold the cling film over. Chill at least 4 hours, ideally overnight, until firm and sliceable.
9. For the anglaise, warm the milk, 100ml cream and ground coffee together until steaming. Take off the heat, cover and infuse 15 minutes, then strain through a fine sieve lined with muslin (skip straining if using espresso powder).
10. Whisk the egg yolks, sugar and pinch of salt until pale. Pour on the warm coffee milk in a slow stream, whisking constantly, then return to the pan.
11. Cook over a low-medium heat, stirring constantly with a spatula in figures of eight, until the custard thickens and coats the back of a spoon (82–84°C). Do not let it boil. Strain into a cold bowl, stir in the vanilla, and cool — serve warm or chilled.
12. To serve, unmould the marquise onto a board, peel away the film and slice with a hot, dry knife (dip in boiling water and wipe between each cut). Pool the coffee anglaise on cool plates, lay a slice on top and finish with flaked sea salt.