Chocolate Marquise with Cookies
Author/ Συγγραφέας: Katerina
- 250 gr. /9 oz. chocolate with 60% cocoa
- 125 gr. /4.5 oz. soft butter
- 100 gr./3.5 oz. confectioner's sugar
- 150 ml/5 fl oz. heavy cream at room temperature
- 2 tbsp cognac
- ½ package broken Petit Beurre biscuits or as in my case plain, American, chocolate cookies
- Cocoa and caster sugar for dusting on top
- Take a rectangular bread pan 24cm long.
- Cover with cling film.
- Melt chocolate in microwave or in bain-marie.
- In a bowl put the butter and the sugar.
- Mix for a few minutes to make a soft pale batter.
- Little by little, pour the melted chocolate, the cognac, the cream and mix until they are incorporated.
- Finally throw the broken biscuits.
- Pour the batter in the pan.
- Cover it with cling film and chill it for about 3 hours in the refrigerator.
- Twenty minutes before serving it, take it out of the fridge and let it rest.
- Dust with caster sugar and cocoa powder.
- Cut it to slices and serve.
Adapted from Argiro Barbarigou
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/chocolate-marquise-with-cookies/
3.3.3070