Chocolate marquise – the less simple chocolate cake
If you’re looking for a slightly more impressive treat from a refridgerator cake, then this just might be for you. Chocolate marquise is a next level refridgerator cake.
Chocolate marquise
Growing up we always made something called Arretje Nof for the kids. It was filled with chocolate, biscuits and loads of butter. We loved it. But it’s not very fancy. So if you’re entertaining guests you might actually feel like doing something a little more fancy.
I saw the recipe for this chocolate marquise in the latest edition of Delicious magazine if I’m not mistaken. And I wanted to try it. We had friends from Belgian coming over and it seemed like the perfect treat to serve them.
Springform pan
For making the chocolate marquise I used a 22 cm springform pan (9 inches) but I only used the outside ring and placed that on a serving plate. Obviously that is a choice and to be honest I can’t fully remember the reasoning behind this.
It’s actually probably more convenient to use the springform pan as it is intended to be used. Do make sure to cover the bottom with baking paper as that will greatly increase the ease to get out the chocolate marquise once cooled.
Crunchy bottom
First you start by preparing the bottom of the cake. In this case it is simply biscuits crushed and then put together with a bit of melted butter.
Now where this chocolate marquise really differs from the before mentioned Arretje Nof is the filling. First you use much more then just the biscuits. There is a filling here of figs, nuts, biscuits and raisins. Plus what also makes this special (and infinitely more filling) is the fact that on top of all that you add a layer of chocolate ganache.
Chocolate ganache
In order to make the chocolate ganache you heat the cream and once against the boiling point pour it over the milk chocolate. Let it sit for a bit and then stir through until you have a smooth end result. Let it cool down somewhat to room temperature before you pour it over the rest of the cake.
This works best when the rest of the cake is already cooled and set. Be sure to spread the top layer as smooth as possible.
The chocolate marquise is delicious as it is but if you want to make it more filling (…) you can add some whipping cream when serving.
Chocolate marquise
Equipment
- 22 cm springform pan
Ingredients
- 225 g tea biscuits You will use 150 gr for the bottom and 75 gr for the filling
- 40 g butter melted
- 200 g dark chocolate
- 200 g butter
- 2 eggyolks
- 275 g sugar
- 3 tablespoons kahlua or other liquor of choice
- 75 g toasted flaked almonds
- 60 g dried figs chopped
- 60 g raisins chopped
Chocolate ganache layer
- 50 g double cream
- 150 g milk chocolate
- Prepare (can be done one day in advance);
- Crush 150 gr of the biscuit in the blender or foodprocessor and mix with the melted butter. Put the ring of a round cake tin (20 cm in diameter) on a plate or board covered with baking paper. Divide the cookie/butter mixture in a fairly thin layer and distribute over the bottom and press firmly with the back of a spoon. Leave to set in the fridge.
- Melt the butter and dark chocolate au bain marie and stir til it is smooth.
- Whisk the eggyolks and the sugar into a very thick grainy mass and spoon them through the chocolate mixture and add the kahlua.
- Spoon in the almonds, the figs, raisins and the remaining 75 gr of the biscuits (crumbled). Divide the mixture across the bottom on top of the biscuit/butter mix.Smooth the top.. Leave to set in the fridge
- Put the cream in a small saucepan and bring to the boil. Take of the heat and pour over the milk chocolate and stir until it is melted. As soon as it has the consistency of thick yogurt, divide a thin layer on top of the marquise. Leave to set in the fridge for 2-4 hrs.
- Take the cake out of the fridge shortly before serving. A trick to get the outside ring of is to use a hairdryer to heat the outside of the ring, so the chocolate will release easily.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
In the meantime; I am fed up with chocolate so I will be moving on to healthier dishes really really soon! What are you making for Christmas dessert?
