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Chocolate marquise

Australian Gourmet Traveller French dessert recipe for chocolate marquise.

By Rodney Dunn
  • Serves 8
  • 40 mins preparation
  • 10 mins cooking
Chocolate marquise
Chocolate marquise

A seriously adult dessert; this is rich in every sense of the word. The layer of sponge offsets the dense, chocolatey texture of the centre. You’ll need to start this recipe a day ahead.


  • 250 gm dark chocolate (53% cocoa solids), coarsely chopped
  • 5 eggs, separated
  • 100 gm white sugar
  • 175 gm unsalted butter, melted
Chocolate sponge
  • 3 eggs
  • 140 gm caster sugar
  • 75 gm (½ cup) plain flour
  • 1 tbsp Dutch-process cocoa powder
  • 30 gm butter, melted
Cognac raisins
  • 50 gm white sugar
  • 100 gm raisins
  • 50 ml Cognac


  • 1
    For chocolate sponge, preheat oven to 220C. Whisk eggs and caster sugar in an electric mixer until pale and triple in volume (8-10 minutes). Sift over flour and cocoa powder and gently fold until combined, then fold through melted butter. Pour into a greased and baking paper-lined 30cm x 42cm baking tray, smooth top and bake until cake springs back when lightly pressed (4-5 minutes). Turn onto a wire rack to cool.
  • 2
    Melt chocolate in a heatproof bowl over a saucepan of simmering water and set aside. Whisk egg yolks and sugar in an electric mixer until pale and frothy (4-5 minutes). Stir through melted chocolate and butter until combined. Whisk eggwhites and a pinch of salt until firm peaks form, then fold through chocolate mixture and set aside.
  • 3
    Cut chocolate sponge to fit the base and sides of a 8cm x 22cm straight-sided loaf pan, line pan with sponge and fill with chocolate mixture. Trim remaining sponge to fit top, cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  • 4
    Meanwhile, for Cognac raisins, combine sugar and 2 tbsp water in a small saucepan over high heat, stirring, until sugar dissolves, then simmer for 2 minutes, add raisins and Cognac and remove from heat. Set aside to cool (raisins will keep refrigerated for up to 2 months, the flavour will improve with age).
  • 5
    Remove cake from mould and thickly slice with a warmed knife. Serve with Cognac raisins spooned over.
  • Author: Rodney Dunn