-
1
Line the long sides and bottom of an 8 1/2-by-4 1/2-inch loaf pan with a single sheet of parchment paper measuring 8 by 14 inches.
-
2
Then cut a 16-by-4-inch sheet of parchment and line the bottom and the short sides.
-
3
There should be an excess of paper overhanging the pan in order to easily lift and remove the finished loaf.
-
4
In the top of a double boiler or heatproof bowl, whisk the yolks and 1/4 cup sugar together until pale yellow and thick.
-
5
A ribbon should fall back in the bowl when the whisk is lifted, and the sugar should begin to dissolve.
-
6
Stir in 1/4 cup of the water.
-
7
Place over simmering water and cook, whisking vigorously, until the mixture is quite thick and foamy, 160F.
-
8
Remove from the heat and add the finely chopped chocolates.
-
9
Stir until melted.
-
10
Continue stirring until cool to the touch.
-
11
Stir in the softened butter.
-
12
Set aside.
-
13
In a separate bowl whisk the cream until soft peaks form.
-
14
Chill in the refrigerator.
-
15
In a small heavy saucepan combine the remaining sugar ( 1/4 cup plus 2 tablespoons) with the remaining 1/4 cup water.
-
16
Cook over medium heat, stirring until the sugar is dissolved and the mixture is clear.
-
17
Increase the heat to high and boil, without stirring, until it thickens and large bubbles form, about a minute.
-
18
Meanwhile, in the bowl of a mixer fitted with a clean whisk, begin whipping the egg whites on medium-high speed, increasing the speed until soft, glossy peaks form.
-
19
With the mixer running, add the boiling sugar syrup in a slow, steady stream.
-
20
Continue whipping until the peaks are stiff but not dry and the mixture feels tepid, about 90F.
-
21
Lighten the cooled chocolate mixture by quickly folding in one-quarter of the beaten whites.
-
22
Then gently fold in the remaining whites in 3 parts, trying not to overmix and lose the volume.
-
23
Repeat the folding process with the chilled whipped cream in 3 parts, gently folding until you can no longer see any streaks of white.
-
24
Evenly spread the mixture into the prepared pan, folding the excess parchment over the top.
-
25
Cover with plastic wrap.
-
26
Place in refrigerator or freezer to set, about 4 hours.
-
27
Remove from the refrigerator or freezer.
-
28
If frozen, let sit about 10 minutes to warm.
-
29
Holding the flaps of parchment paper with both hands, gently lift the loaf from the pan.
-
30
Invert onto a serving plate.
-
31
Remove the parchment.
-
32
Store the Marquis in the refrigerator.
-
33
Serve chilled, cutting with a warm dry knife.
-
34
The flavors will get stronger as it warms up on the plate.
-
35
Serve with lightly whipped cream.
