This classic chocolate dessert comes with coffee cream, caramelized bananas, and toasted pistachios!

Ingredients for the Marquise:
Cooking oil, as needed
340 grams Bittersweet chocolate
240 grams unsalted butter
5 eggs, separated
5 egg yolks
1 1/3 cups of powdered sugar
1/3 cup of heavy cream
2 teaspoons white sugar

Ingredients for the English Cream:
1 cup heavy cream
1 cup milk
Barako coffee, ground
1 vanilla bean, split
6 egg yolks

Directions:
1. For the Marquise, melt the butter and chocolate over lightly simmering water.
2. As the chocolate melts, whip the cream to medium-firm peaks; hold in the chiller.
3. Using very clean utensils, whip the egg whites and sugar to medium soft peaks
4. Once the chocolate is melted and no longer too hot, add the egg yolks, mixing them well to incorporate.
5. Sift together the cocoa powder and powder sugar and add them to the chocolate mixture, incorporating thoroughly.
6. After ensuring the chocolate is no longer warm, fold in the whipped cream, incorporating thoroughly, followed by the whipped egg whites.
7. Transfer the chocolate mixture to a plastic-lined mold and refrigerate or freeze overnight.
8. For the Barako cream, mix the milk, cream and barako; bring to a light simmer and cover for 10 minutes to infuse.
9. In the meantime, whisk the egg yolks and sugar until they become pale, creamy and gain volume; the sugar granules should be dissolved.
10. Split the vanilla bean in half; scrape the seeds with the tip of a knife and add to the milk mixture; dissolve well.
11. Strain the milk mixture to remove the coffee bits
12. Add some hot milk to the egg yolk mixture, to slowly temper it to the high temperature of the milk; make 2 or 3 small additions and then mix it all together in the pot and bring back to the fire.
13. Cook over gentle heat, stirring constantly, until the mixture coats the back of a spoon; remove from the fire and cool down.
14. To serve, slice the chocolate marquise and surround with the coffee English cream
15. Decorate with toasted pistachios and caramel bananas.


Recipe courtesy of Secrets of the Masters