Chocolate Marquise

Chocolate Marquise

I use this recipe often, when I’m in a rush and in need for a good dessert. This juicy cake is good for any occasion and is sure to please even the pickiest eaters.

Chocolate Marquise

(original recipe)

Biscuit:

60 g flour
30 g cocoa powder
6 eggs
140 g sugar
30 g melted butter

Beat the egg whites stiff and then gradually add sugar and continue to beat. Add the yolks and mix just until incorporated. Sift flour and cocoa over the eggs mixture and stir with a whisk. Pour in butter and stir.

Divide batter into two parts and bake each in a large oven pan (30×38 cm), in a preheated oven on 190°C/375°F for about 10 minutes. Let baked biscuits cool down and then remove baking paper and cut each into half in the direction of the shorter side.

Syrup:

4 tsp sugar
2 Tbsp water
2 Tbsp rum or cherry liqueur

Boil all the ingredients and then brush each biscuit with the syrup.

Ganache:

160 ml heavy cream
160 g dark chocolate
1 tsp rum or cherry liqueur

Boil heavy cream and then pour it while hot over the chopped chocolate. Stir well with a whisk until chocolate melts and then stir in the rum. Let the ganache cool a bit, divide into 4 equal parts and then spread 3 parts over the 3 biscuits. Put each biscuit with the ganache on top of each other and put the last biscuit on top. Put a larger cutting board on top and then something else on top of board (about 500 g of weight) and keep it in a fridge like that for about 10 minutes. Finally, spread the remaining ganache over the top biscuit. Leave it in the fridge overnight.

Dust with some decorative golden powder.

13 Comments

    • Yeees, it is ridiculously easy to make :) Sometimes, I feel like I’m cheating when I make this for someones birthday :D

  1. Prvim pogledom na sliku mi se učinilo da su žerbo kocke, i onda tek vidim naslov! Jednostavno za napraviti ali izgleda mi kao čist greh od čokolade :)

  2. Hi Maria,
    what is the size of the cake pan and how many pieces you get from the recipie? The top layer of the ganash look so yummi!

    • Hello Dani!

      Pan is 30×38 cm. Final cake is about 30x19cm, but after you trim around the edges it will be a little bit smaller. Top layer is ganache dusted with golden dust decoration.

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