Chocolate marquise, delicious cookies and chocolate cream cake

The chocolate marquise is one of the favorite cold desserts in Venezuela. It consists of a chocolate cake made up of cookie layers and chocolate layers. 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 biggest complication of this cake is making the chocolate cream, but it will be enough to pay attention when making it, stirring the cream constantly so that the egg does not stick or curdle. Furthermore, in this recipe we explain a trick to make the cream perfectso stay tuned for the step by step.

When it comes to assembling the cake, we will go alternating layers of Maria cookies with layers of chocolate cream. In some versions a little rum is added to the cream, but since today we wanted to invite the children to cook, we did not add it.

This cake is made overnight and is eaten very cold, it is the perfect cake for any celebration.

Recipe information

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes (plus cooling time)
  • Rations: 8
  • Category: dessert
  • Type of cuisine: Venezuelan
  • Calories per serving (kcal): 354

Ingredients of the chocolate marquise for 8 people

  • 500 ml whole milk
  • 75g sugar
  • 2 egg yolks
  • 1 teaspoon cinnamon powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch (cornstarch)
  • 2 tablespoons of cold water or milk
  • 175 g dark chocolate
  • 30g butter
  • 28-30 Maria cookies

Ingredients of the chocolate marquiseSofia de la Torre

Necessary utensils

  • 1 round springform mold, 16 cm in diameter
  • Acetate for baking (optional, to make the cake taller)

How to make chocolate marquise

We start by making the chocolate cream. To do this, we are going to heat 500 ml of whole milk with 75 g of sugar in a saucepan. The milk does not have to boil, we just need to heat it so that the sugar dissolves well in the milk. On the other hand, we separate 2 yolks from 2 eggs – we will not use the whites – and put them in a large bowl. We pour the milk over them little by little and, at the same time, we beat 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.

Pouring sweetened milk over chocolate marquise yolksSofia de la Torre

Once the yolks have been mixed with the milk, we take the mixture back to the saucepan and put it back on the heat. Cook the cream over low heat, stirring constantly, until it thickens slightly, for about 8 or 10 minutes.

Return chocolate marquise to saucepanSofia de la Torre

When the cream has thickened, we add 1 teaspoon of cinnamon powder, 1 tablespoon of unsweetened cocoa powder and 1 teaspoon of vanilla.

Add cocoa, cinnamon and vanilla chocolate marquiseSofia de la Torre

In a bowl, we dilute 1 tablespoon of cornstarch in 2 tablespoons of water or cold milk and pour it over the heavy cream. This will thicken the cream.

Thicken with chocolate marquise starchSofia de la Torre

On the other hand, we melt 175 g of dark chocolate with 30 g of butter in the microwave or in a saucepan in a bain-marie.

Melting chocolate marquise chocolateSofia de la Torre

We add the melted chocolate to the chocolate cream, and mix, to finish making the cream that we will put on the cake.

Add chocolate marquise chocolateSofia de la Torre

We prepare a 16 cm diameter removable mold with a baking paper base and acetate around the perimeter of the mold. The acetate will allow us to make a tall cake, since it covers more height than the mold. We start making the layers of the cake. First we put a base of Maria cookies. In our case, we have used about 7 cookies per layer and we have made 4 layers, so we have needed 28 cookies for the layers plus 2 cookies to decorate.

Chocolate marquise cookie layerSofia de la Torre

We alternate a layer of Maria cookies with a layer of chocolate cream. We finish the cake with a layer of chocolate cream.

Layers of cream and chocolate Maria marquise cookiesSofia de la Torre

We put the chocolate marquise in the refrigerator overnight and, once ready, we carefully remove the acetate.

Remove chocolate marquise acetateSofia de la Torre

Before presenting the chocolate marquise, sprinkle a little unsweetened cocoa powder on the surface.

Sprinkle cocoa marquise chocolateSofia de la Torre

Optionally, we can crush some Maria cookies and use them to cover the surface and decorate our cake.

Decorate with crushed chocolate marquise cookieSofia de la Torre

We keep the cake in the refrigerator until consumption and serve it very cold.

chocolate marquise close up photoSofia de la Torre

Easy Preparation Summary

  1. We heat the milk with the sugar, separate the yolks and mix them with a little milk
  2. Cook the whole for about 8-10 minutes until it thickens slightly.
  3. We add the cinnamon, unsweetened cocoa powder and vanilla.
  4. We dilute the cornstarch in cold water or milk and pour it in so that the cream thickens.
  5. We melt the chocolate with the butter
  6. We add the melted chocolate to the cream
  7. We prepare the mold and make the first layer of Maria cookies
  8. We alternate 4 layers of Maria cookies with chocolate cream
  9. We put it in the refrigerator overnight and remove the acetate.
  10. Sprinkle with unsweetened cocoa powder
  11. We decorate with crushed Maria cookies
  12. We serve the cake very cold