Chocolate Marquise and Spiced Cream

Technical stages for Chocolate Marquise and Spiced Cream :

• Melt the chocolate in a bain-marie.
• Away from the heat and using a whisk, combine with the butter cut into pieces until smooth.
• Clarify the eggs. Mix 3 yolks to the chocolate mixture and add the icing sugar and kirsch. Let cool a bit.
• Beat the egg whites until stiff. Gently combine with the mixture previously made. The whole things must be light.
• Humidify a 26 cm-long (10,24 inches) cake pan. Line the bottom of the pan with saran wrap. Fill up with the mixture and smoothen the surface. Sprinkle with cocoa powder and cover with saran wrap. Let set in the fridge for at least 12 hours.
• Spicy cream:
• Bring the milk to a boil with the spliced vanilla, a pinch of Cayenne pepper and the tip of a knife of ground nutmeg. Infuse for 10 minutes. Mix 4 egg yolks and the sugar in a metal bowl until smooth. Pour the boiling milk onto the eggs and whisk. Put back over low heat and cook a la nappe until the cream thickens a bit and coats evenly the spoon. Pass through a chinois and let cool. Keep refrigerated.
• Decoration:
• The next day, unmould the marquise and slice it. Serve with spicy cream. Decorate with the cherries in maraschino liqueur and a few mint leaves.
• Tip:
• For a better taste, prefer extra smooth butter made from pasteurized milk cream.