Chocolate Marquise

1. 1

   Line a cake pan with parchmnent paper.

2. 2

   Soak the gelatin sheets in cold water.

3. 3

   Separate the egg yolks and egg whites and place them in two different bowls.

4. 4

   Whisk the yolks with the sugar until the mixture triples the volume.

5. 5

   In a double boiler, melt the chocolate. Add the butter gradually. When it is fully incorporated, remove the pan from the double boiler and add the softened gelatin while mixing.

6. 6

   Pour the chocolate into the yolk and sugar mixture and stir.

7. 7

   Whisk the egg whites until stiff peaks form.

8. 8

   Stir in the chocolate mixture until homogenous.

9. 9

   Pour the mixture into the pan and let cool for 6 hours.

10. 10

    In a dry, non-stick pan, fry the flaked almonds, stirring constantly. Once they start to brown, remove from heat and continue to stir. Allow them to cool down.

11. 11

    Unmold the marquise, decorate it with cherries and sprinkle with toasted almonds.

* Per serving · 4 servings · Values may vary.

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