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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Chocolate marquise with lime and coconut sorbet


You'll need

8 egg yolks 180 gm caster sugar 250 gm butter, coarsely chopped 200 gm dark chocolate (60% cocoa solids), coarsely chopped 80 gm Dutch-process cocoa, sieved, plus extra for dusting 600 ml pouring cream, whisked to soft peaks   Lime and coconut sorbet 100 gm white sugar 25 gm liquid glucose 200 ml coconut cream 50 ml lime juice   Chocolate biscuits 110 gm (½ cup) caster sugar 60 gm softened butter 1 egg 80 gm dark chocolate (60% cocoa solids), melted 150 gm plain flour Scraped seeds of 1 vanilla bean

Method

  • 01
  • For lime and coconut sorbet, combine sugar, glucose and 100ml water in a small saucepan over low heat, stir to dissolve sugar, bring to the simmer, then set aside to cool. Stir in remaining ingredients and refrigerate until flavours develop (overnight). Churn in an ice-cream machine, then freeze.
  • 02
  • Whisk yolks and sugar in an electric mixer until pale and fluffy (4-5 minutes), transfer to a heatproof bowl and whisk over a saucepan of simmering water until warm and thick (3-4 minutes). Meanwhile, melt butter and chocolate in a separate heatproof bowl over a saucepan of simmering water, add cocoa and stir to combine. Fold one-third of yolk mixture into chocolate mixture to combine, fold in remaining yolk mixture and set aside to cool (8-10 minutes; mixture may become a little grainy). Fold in cream in batches until just combined. Pour into ten 180ml dariole moulds and refrigerate until firm (4 hours).
  • 03
  • Meanwhile, for chocolate biscuits, beat sugar and butter in an electric mixer until pale (2-3 minutes), add egg and beat to combine. Stir in chocolate, then flour and vanilla, place on a sheet of plastic wrap, roll into a 4cm-diameter cylinder and chill until firm (1 hour). Remove plastic wrap, slice into 5mm rounds and place on an oven tray lined with baking paper. Bake until crisp (10-12 minutes), cool, crumble coarsely and set aside.
  • 04
  • Dip chocolate moulds in hot water, loosen with a knife, invert onto serving plates, scatter with chocolate biscuit crumbs, dust with cocoa and serve with lime and coconut sorbet.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.

“When I celebrated my birthday with friends at Public in Brisbane, the staff kindly put a candle in my dessert: a delicious chocolate marquise. Would you please print the recipe?”
Nitu Patel, Fortitude Valley, Qld

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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