Instructions
- Prepare the Raspberry Component: In a saucepan, combine all Raspberry Component ingredients. Cook over medium heat, stirring occasionally, until raspberries break down and sauce thickens, about 10-15 minutes. Strain through a fine-mesh sieve to remove seeds. Let cool completely.
- Prepare the Chocolate Base: Melt the chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring until smooth. Remove from heat and stir in the sugar. Let cool slightly.
- Whisk in the eggs one at a time into the chocolate mixture, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Marquise: Gently fold half of the whipped cream into the chocolate mixture. Then, gently swirl in the cooled raspberry sauce, creating a marbled effect. Do not overmix.
- Pour the mixture into a loaf pan lined with plastic wrap. Smooth the top and cover with the remaining whipped cream.
- Freeze for at least 4 hours, or preferably overnight. To serve, invert onto a platter, remove plastic wrap, and slice.
