The chocolate marquise is one of the favorite cold desserts in Venezuela . It consists of a chocolate cake made up of layers of biscuit and layers of chocolate . It is a very delicious dessert and very easy to make, so much so that children are more than welcome to help make this cake.
The most complicated part of this cake is making the chocolate cream, but you just have to be careful when making it, stirring the cream constantly so that the egg doesn’t stick or curdle. In addition, in this recipe we explain a trick to make the cream perfect , so stay tuned for the step-by-step instructions.
Ingredients
- 500 ml of whole milk
- 75 g of sugar
- 2 egg yolks
- 1 teaspoon of cinnamon powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 2 tablespoons of cold water or milk
- 175 g dark chocolate
- 30 g butter
- 28-30 biscuits
Instructions
- Start by making the chocolate cream .Heat 500 ml of whole milk with 75 g of sugar in a saucepan. The milk does not have to boil,you only need to heat it so that the sugar dissolves well in the milk. On the other hand,separate 2 yolks from 2 eggs (we will not use the whites) and put them in a large bowl.Pour the milk over them little by little and, at the same time, keep beating to prevent the yolks from curdling. If you do this step instead of making the cream directly in the saucepan, you will ensure that it will not curdle or stick to the bottom.
- Once the yolks have been mixed with the milk,return the mixture to the saucepan and put it back on the heat.Cook the cream over a low heat, stirring constantly, until it thickens slightly, for about 8 or 10 minutes.
- Once the cream has thickened, add 1 teaspoon of ground cinnamon, 1 tablespoon of unsweetened cocoa powder and 1 teaspoon of vanilla.
- In a bowl, dilute 1 tablespoon of cornstarch in 2 tablespoons of cold water or milk and pour it over the cream. This will thicken the cream.
- On the other hand, we melt 175 g of dark chocolate with 30 g of butter in the microwave
- Add the melted chocolate to the chocolate cream and mix to finish making the cream that we will put on the cake.
- Prepare a 16 cm diameter springform cake tin with a baking paper base and acetate around the perimeter of the tin. The acetate will allow us to make a tall cake, as it covers more height than the tin.Start making the cake layers. First put a base of the biscuits. In our case, we used about 7 biscuits per layer and made 4 layers, so we needed 28 biscuits for the layers plus 2 biscuits to decorate.
- Alternate a layer of Maria cookies with a layer of chocolate cream.Finish the cake with a layer of chocolate cream.
- Put the chocolate marquise in the refrigerator overnight and, once ready, we carefully remove the acetate.
- Before presenting the chocolate marquise, sprinkle a little unsweetened cocoa powder over the surface.
- Optionally,crush some bicuits and use them to cover the surface and decorate our cake.
- Decorate with crushed chocolate marquise biscuits
- Keep the cake in the refrigerator until consumption and serve it very cold.
