Marquise de Chocolate

The Marquise is a cake with a chocolate base, a layer of dulce de leche, another of whipped cream, and (as it wasn’t enough) Italian meringue on top. It’s very rich, great dessert for people with a sweet tooth who love chocolate. I use Maru Botana’s recipe but I either do 1/4 or 3/8 of the quantities because it’s a bomb otherwise.

Ingredients

• 150 grams of butter
• 112 grams of dark chocolate
• 3/4 cups of sugar
• 3 eggs
• 3/4 tablespoon of all-purpose flour (or cornstarch for gluten-free)
• 180 grams of dulce de leche
• 75 grams of heavy cream (optional)

For the Italian Meringue:

• 150 grams of sugar
• 75 grams of egg whites
• 150 grams of water

Procedure

1. Melt the chocolate, butter, and sugar in a water bath. I know we all just want to use the microwave, but it’s actually not that bad, try to enjoy it!
2. Take it out of the heat, add the eggs, and mix by hand so it’s all well incorporated. Add the flour/cornstarch and mix well.
3. Grease and flour a 9” pan, pour the mixture, and bake in a 350°F oven until the edges start to unstick from the pan.
4. Let it cool completely and take it out of the pan.
5. For the meringue, follow the Italian Meringue notes.
6. Time to put the Marquise together: top the chocolate layer with the dulce de leche, a very fine layer of freshly whipped heavy cream (with no sugar unless you want to die), and finish it with the meringue.