Black Forest-style chocolate marquise

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Marquise chocolat façon forêt noire
Photo credit: Céline de Cérou
A PDO
Preparation
30 min
A PDO
Resting time
4h
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
  • 250 g dark chocolate
  • 150 g black cherries (or morello cherries)
  • 70 g of butter
  • 50 g olive oil from Aix-en-Provence – ripened olives PDO
  • 3 egg whites
  • 30 cl crème fraîche
  • 100 g sugar
  • 20 g shelled pistachios
  • 2 c. à soupe of kirsch (or rum)
For the whipped cream
  • 30 cl crème fraîche
  • 30 g icing sugar
  • 1 c. à soupe of kirsch (or rum)

Astuce

For this Black Forest-style chocolate marquise, choose an olive oil from Aix-en-Provence – PDO matured olives (ripe flavour) for its aromas of sourdough bread, black olives, cocoa and cooked artichoke. You could also try the PDO olive oil from the Vallée des Baux-de-Provence – made from ripe olives, the PDO olive oil from Provence – made from ripened olives – and the “ripe flavour” olive oils from France.

Instructions

  • Stone the cherries. Drizzle 2 tablespoons of kirsch over them, mix and set aside.

  • Melt the chocolate. Remove from the heat, add the olive oil from Aix-en-Provence – ripened olives PDO – and the butter, then stir until smooth.

  • Whip the crème fraîche into whipped cream.

  • Whisk the egg whites until stiff and gradually add the sugar.

  • Fold the beaten egg whites and whipped cream into the chocolate mixture, then add the pitted cherries. Line a loaf tin with cling film and pour in the mixture. Smooth the surface, cover with cling film and place in the freezer for 4 hours.

  • Before turning out the cake, prepare the whipped cream by mixing the crème fraîche and the kirsch (both well chilled), then whip them into cream, gradually adding the icing sugar. Transfer to a piping bag.

  • Turn the marquise out of the tin, pipe the whipped cream on top and decorate with chopped pistachios or fresh cherries.

Astuce

For this Black Forest-style chocolate marquise, choose an olive oil from Aix-en-Provence – PDO matured olives (ripe flavour) for its aromas of sourdough bread, black olives, cocoa and cooked artichoke. You could also try the PDO olive oil from the Vallée des Baux-de-Provence – made from ripe olives, the PDO olive oil from Provence – made from ripened olives – and the “ripe flavour” olive oils from France.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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