Chocolate Marquise Cake Recipes

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VENEZUELAN CHOCOLATE MARQUESA



Venezuelan Chocolate Marquesa image

This Venezuelan Chocolate Marquesa is easy to make and totally scrumptious! This NO-FUSS dessert loves to show up on holidays, celebrations and gatherings. It can be completely prepared ahead of time.

Provided by Oriana Romero

Categories     Dessert

Time 8h30m

Number Of Ingredients 10

2 cups unsalted butter, (softened (460 g - 4 sticks))
1/4 teaspoon salt
1 1/2 cup sweetened condensed milk ((435 g))
1 1/2 cup powdered sugar ((180 g))
3/4 cup unsweetened natural cocoa powder ((75 g))
1/2 cup milk (, divided (120 ml) (I used chocolate milk) (see notes))
1/2 teaspoon pure vanilla extract
7 oz Maria cookies ((200 g - 1 pack))
1/2 cup dark chocolate for drizzling, melted ((100 g) (optional))
1 1/3 cups slivered almonds, (crushed (optional))

Steps:

  • Using an electric hand mixer or a stand mixer, beat butter and salt until creamy on medium-high speed, about 10 - 15 minutes. NOTE: Beating the butter for a long time is the secret for the cream to does not taste buttery.
  • Add the condensed milk slowly; mix until well incorporated, 2 minutes. Then add the powdered sugar; continue mixing until incorporated and creamy, about 2 - 3 minutes. And then add the chocolate powder and mix until you have a homogeneous and fluffy mixture, about 2 more minutes. Finally, add 2 tablespoons of milk and vanilla extract; mix to incorporate. NOTE: If your cream is too stiff, add 1 - 2 more tablespoons of milk.
  • Line a 9-Inch nonstick springform pan with parchment paper.
  • Spread evenly 1 /4 of the chocolate cream on the bottom of the mold.
  • Place the remaining milk in a bowl. Dip the Maria cookies (2 at the time) in the milk for 2-3 sec. NOTE: This is just a quick dip; don't over soak the cookies, or the cake will not have a good texture.
  • Place a layer of cookies on top of the chocolate cream. Continue alternating cream and cookies until you finish all the cookies. It will be about 4 layers. Finish with cream on top.
  • Cover the mold with plastic wrap and refrigerate for 8 hours or overnight.
  • When ready to serve, loosen the Marquesa from the pan's sides by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
  • If desired, decorate the Marquesa. Take a handful of crushed almonds and carefully press them around the cake, then drizzle with melted chocolate.
  • Serve. NOTE: I recommend leaving the Marquesa a room temperature for 5 -10 minutes before serving so the cream soften a little.

Nutrition Facts : Calories 595 kcal, Carbohydrate 45 g, Protein 8 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 96 mg, Sodium 109 mg, Fiber 4 g, Sugar 38 g, TransFat 1 g, UnsaturatedFat 17 g, ServingSize 1 serving

FLOURLESS CHOCOLATE CAKE



Flourless Chocolate Cake image

This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, plus more for buttering the pan
8 ounces bittersweet chocolate (not chips), chopped
3/4 cup sugar
1/3 cup unsweetened cocoa powder, plus more for dusting the cake
1/4 teaspoon fine salt
6 large eggs, separated
Whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
  • Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
  • Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.

CHOCOLATE ORANGE MARQUISE



Chocolate Orange Marquise image

This is very rich and moist and doesn't need any accompaniment, but you can add light cream if desired.

Provided by Miss Erin C.

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup sugar
1/4 cup fresh orange juice
12 ounces dark chocolate, chopped into small pieces
1 cup unsalted butter, cubed
5 eggs
1 orange, zest of
3 tablespoons flour
powdered sugar
1 finely pared strips orange zest (to decorate)

Steps:

  • Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment.
  • Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely.
  • Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed.
  • Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest.
  • Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly.
  • Sift the flour over the top and fold in.
  • Scrape the mixture into the prepared pan.
  • Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan.
  • Bake for about 1 hour or until the cake is firm to the touch.
  • Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes.
  • To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate.
  • Dust with confectioners sugar and decorate with stips of pared orange zest.

BITTERSWEET CHOCOLATE MARQUISE WITH CHERRY SAUCE



Bittersweet Chocolate Marquise with Cherry Sauce image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Cherry     Kirsch     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 17

Marquise
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup unsalted butter, room temperature
1/2 cup sugar
2 tablespoons unsweetened Dutch-process cocoa powder, sifted
4 large egg yolks
1/4 cup water
1 tablespoon vanilla extract
1 cup chilled whipping cream
Cherry Sauce
2 cups fresh cherries, pitted, halved
1/2 cup water
1/3 cup sugar
2 teaspoons kirsch (clear cherry brandy)
1 tablespoon fresh lemon juice
2 1/2 teaspoons cornstarch
1/2 teaspoon grated lemon peel

Steps:

  • For marquise:
  • Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with foil. Stir chocolate in top of double boiler over barely simmering water until smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder.
  • Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal bowl. Set over saucepan of simmering water (do not let bowl touch water). Whisk constantly until candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat yolk mixture until thick and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm chocolate and vanilla. Beat cream in another bowl until soft peaks form. Fold into chocolate mixture; spread in prepared dish. Cover and chill until firm, at least 4 hours. (Can be made 4 days ahead. Keep chilled.)
  • For sauce:
  • Stir all ingredients in medium saucepan over medium heat until sauce boils and thickens, about 5 minutes. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
  • Turn marquise out onto platter; peel off foil. Cut into 3/4-inch-thick slices. Place 1 slice on each plate. Spoon warm cherry sauce over and serve immediately.

WHITE CHOCOLATE & STRAWBERRY MARQUISE



White chocolate & strawberry marquise image

A decadent make-ahead dessert that even the most saintly of guests won't be able to resist

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert

Time P1D

Number Of Ingredients 7

6-8 sponge fingers
4 tbsp freshly squeezed orange juice
300g white chocolate , broken up
25g unsalted butter
200ml double cream
3 tbsp icing sugar
500g strawberry

Steps:

  • Line a 1.2 litre loaf tin with a double layer of cling film allowing it to overhang the edges. Arrange rows of sponge fingers, widthwise, across the base. Sprinkle evenly with 3 tbsp orange juice.
  • Put chocolate in a heatproof bowl with the butter. Microwave on Medium for 1½-2 mins, gently stirring halfway through. Whisk cream with 1 tbsp icing sugar until it just holds its shape. Fold in the melted chocolate until evenly mixed.
  • Select 8-10 even sized strawberries. Spoon half the chocolate mix into tin, then put selected strawberries down the centre of the tin, pressing down gently. Spoon over remaining chocolate cream and smooth the top. Fold overhanging cling film over marquise. Chill for at least 24 hrs, preferably 2 days in the fridge until set.
  • Weigh out 250g of the remaining strawberries, roughly chop them and put in the food processor with 2 tbsp icing sugar and 1 tbsp orange juice. Blitz until smooth, then press through a fine sieve to remove the seeds. Chill until needed.
  • To serve, unmould marquise and cut into thick slices. Serve with strawberry sauce and a few reserved strawberries.

Nutrition Facts : Calories 400 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.14 milligram of sodium

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