Chocolate Marquise Recipe: Flourless and Gluten Free

Ingredients:

• 1 recipe Flourless Chocolate Roulade/Rolled Cake, crumbled (or your favorite gluten-free flourless chocolate cake)
• 10.5 oz. high quality 70% gluten-free dark chocolate (Dagoba 74% chocolate drops or Scharffen Berger 70%)
• 2/3 cup (150g) unsalted butter, softened
• 2/3 cup (150g) granulated sugar, divided
• 6 Tablespoon gluten free cocoa powder (Hershey's or Ghirardelli)
• 6 large eggs
• 1 7/8 cups heavy cream
• 1/2 recipe Sweetened Whipped Cream (optional)
• 1 recipe Caramel Sauce, for sauce (optional)
• 4 oz. mascarpone cheese, for sauce (optional)

Instructions:

1. Make the roulade as instructed in the link above. Use regular, unsweetened cocoa, or Dutch processed which is less acidic and darker. There is no need to line pan with parchment paper, just lightly oil. Skip the tenting/steaming step and just set it aside to cool.
2. Line a 9 x 5 loaf pan with plastic wrap, allowing a 4-inch overhang on all sides and set it aside.
3. Chop the dark chocolate and add it a heatproof bowl over a simmering pan of hot water and stir occasionally until it melts. Then set it aside to cool.
4. In the bowl of your mixer, add butter and 1/3 cup sugar and beat until fluffy, about 5 minutes. Transfer it to a clean bowl and set it aside. Rinse out your mixing bowl because you will be using it again.
5. Add cocoa powder to butter mixture and beat until well incorporated and set it aside.
6. In a separate bowl, add the egg yolks and remaining sugar and whisk until light yellow in color and set it aside.
7. In the clean bowl of your mixer, beat the cream until soft peaks form.
8. Pour the melted chocolate into the butter/sugar mixture and whisk until combined.
9. Add a small amount of the egg mixture, whisk, and then whisk in the rest.
10. Carefully fold in the whipped cream, one-third at a time, until you no longer see white streaks. (Be careful not to flatten all of the air bubbles in the egg whites.)
11. Add 1/5 of the chocolate cream mixture into the prepared loaf pan. Sprinkle a layer of roulade/cake crumbs. Repeat these steps a four times, and top with a final layer of chocolate cream. (Using a piping bag for the cream is very helpful as the crumbs make it difficult to spread the cream.)
12. Cover the marquise with the overhanging plastic wrap and refrigerate overnight.
13. Ten minutes prior to serving, freeze the marquise. To unmold, place the pan upside down onto a serving rack and remove the pan and plastic wrap. If desired, using a creme brulee torch, soften the outside of the marquise to create a shiny glaze. Cut with a knife dipped in hot water. Top with sweetened whipped cream, if desired.
14. To garnish the plate with caramel masarpone sauce, make the caramel sauce as indicated in the link in the ingredients list and stir in mascarpone cream. Garnish the plate with the cream.

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