Coconut Chocolate Marquise

Coconut Chocolate Marquise

Author: 
Chef Paul Noland, Asiate at the Mandarin Oriental Hotel New York
Prep Time: 
45 minutes
Yield: 
12 servings
Ingredients: 

Flourless Chocolate Cake
6 ounces Plugrá® European-Style Butter, unsalted
10 ounces chocolate 64% cacoa
1 cup egg yolks
1 cup egg whites
3/4 cup sugar

Chocolate Marquise
5 ounces chocolate 64% cacoa
5 ounces chocolate 70% cacoa
4 ounces Plugrá European-Style Butter, unsalted
4 egg yolks
4 egg whites
1 cup sugar

Coconut Agar Glaze
1/2 quart coconut milk
1-3/4 tablespoons Agar Agar powder (recommend Telephone brand)

Directions: 

Flourless Chocolate Cake
1. Melt Plugrá Butter with chocolate over a water bath.
2. Lightly whisk egg yolks in to the melted butter and chocolate.
3. Make a French (raw) meringue by adding sugar into the egg whites while whipping.
4. Fold chocolate mixture into the meringue.
5. Spread onto a baking sheet and bake for 12 minutes at 325°F.
6. Remove from oven; allow to cool.

Chocolate Marquise
1. Melt Plugrá Butter with chocolate over a water bath.
2. Lightly whisk egg yolks in to melted butter and chocolate.
3. Make an Italian meringue by cooking sugar to soft-ball stage (238°F), and then gently pour the sugar into the egg whites while whipping.
4. Spread mixture on top of flourless chocolate cake, allow to cool and set.

Coconut Agar Glaze
1. Bring milk to a boil then whisk in powder.
2. All to cool before pouring mixture on top of the marquise.