Friday, May 27, 2011

Chocolate Marquise on Meringue (with tequila carmel and spiced almonds)

Yes. Oh yes.

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

Apparently no one makes marquise anymore, so these two lovely (and local) ladies are trying to keep the dessert alive. And to that, I say: yes.

This recipe is fancy, indulgent, and fantastically sweet, rich, and spicy. The textures are incredible. Think frozen french silk...but so so so much better.  And the caramel is worth making just to have on ice cream, so sweet, and so alcoholic (in a good way). 

But, let me digress for just a minute. The spiced nuts? You whip an egg white and add the spices. Then you "toss" the nuts in, spread them on a baking sheet, and bake.  Everyone else's nuts came out looking normal...and mine made this huge nut cookie.  I made them twice, and both times: nut cookie. Or, make that: burned nut cookie. I did my best to extract some un-burned nuts from the cookie to use as garnish, and they taste great, but what gives?  (And, really, when you look through the recipe, do you think that the NUTS are going to be the hard part? No. So there it is.)

For those who are clicking on the link to the recipe (see "Yes," above), I used the half batch provided by our resident physicist and baker Audax. I also followed the ingredients exactly as they are, as I always want to see/taste/create the original before I start doctoring flavors and themes.  Not so for my fellow daring bakers who are all over changing things up by adding compote or changing the alcohol and/or spice mix. Call me a purist, but I do this at restaurants too: I must first order the meal the way the chef intended...and then work to doctor it (extra hollandaise, fruit instead of potatoes, etc.) on my second ordering. 

PS. This recipe is cumbersome, but don't let it intimidate you: all of the components can be made ahead of time (except the meringue) and kept for awhile in the fridge (caramel) or freezer (marquise).  We've been sawing off chunks of this baby every night after dinner...and we're not ever going to get tired of it.  So! When you have an extra few hours the day before a big party, whip this up and amaze your guests.

PPS. Pictures are pending. It's a long, sordid story.


Nachiketa said...

What a lovely Marquise..... frozen silk is so apt :)
Chilli n Cherry in Chocolate Marquise on Lemon Meringue

The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts

Julie said...

oh my gosh! the photos were worth waitng for...that looks divine!! nice work! xo