Chocolate Marquise Cake with Raspberry Jam Recipe

Chocolate Marquise Cake with Raspberry Jam Recipe

• 4 eggs, divided
• 7 tbsp. sugar
• 1 stick unsalted butter
• 7 oz. bittersweet baking chocolate (66% or 70% cacao)
• 10 oz. raspberry jam
• ¾ cup heavy cream

1. Beat the eggs yolks with 5 tbsp sugar using an electric hand mixer until they are stiff and very clear in color.
2. Melt the butter with the chocolate in a microwave at medium temperature or in a double boiler over middle heat. Add the melted chocolate and butter to the egg yolk mix and beat for 30 seconds. Reserve.
3. Using a clean mixer, whip the egg whites until they are white and stiff, then very slowly incorporate to the chocolate mix with a spatula, until well blended.
4. Pour the cake batter into the cake mold and bake at 350 F° for 20 to 25 minutes. The cake will rise and harden at the top, but as it cools, it will flatten – this is normal. Let cool completely, then spread raspberry jam on the surface.
5. Whip the cream with 2 tbsp. of sugar until stiff. Decorate the edges of the cake using the cream, as pictured, or just place a big scoop right in the middle.