Chocolate and black cherry marquise


Chocolate and black cherry marquise

This week chef Suné Niemand shares two wonderful Christmas cake recipes, one for a fig and pistachio loaf and the other a chocolate and black cherry marquise.

75g plain chocolate
50g unsalted butter
2 large egg yolks
50g icing sugar
25g cocoa powder, sifted
45ml Kirsch (cherry liqueur) or Espresso
130ml double cream, whipped to soft peaks
410g can pitted black cherries in syrup


  1. Put the chocolate and butter in a bowl over a pan of simmering water to melt. Remove and allow to cool slightly.
  2. Beat the egg yolks and icing sugar until thick and pale, and double in volume.
  3. Sift the cocoa powder into the egg and sugar mixture and fold in along with the Kirsch or Espresso.
  4. Fold the melted chocolate into the egg mixture, followed by the whipped cream.
  5. Top the sponge cake (cut into desired shape) with some cherries and syrup.
  6. Add a thick layer of the chocolate and cream filling. Repeat layering the cake, cherries and filling, ending with the filling.
  7. Garnish with chocolate shards and fresh cherries.