Marquise cake: your new favorite dessert

Hello, how are you? Did we find a sweet tooth? Well , let me congratulate you because you've come to the right place. Welcome to Paulina Cocina! I'm happy because the recipe we're about to prepare is one of my favorites, and I'm talking about the Marquise Cake , and let anyone who doesn't love it cast the first stone.

It's perfect, a beautiful dessert from French cuisine , with a soft texture like our hearts melting in this time of summer and a unique flavor that only a chocolate cake can give us.

If you've always been interested in it, but were afraid of making it (like me), stay and join me because if we don't lose our fear of marquise cake today, then when will we? Your trusted blog, where you always find the easiest and most delicious recipes on this planet, will do the second for you.

Well, we're all in, we have a lot of faith in each other today. Let's go!

About the marquise cake

Or rather, the French delicacy is a beautiful dessert with a history and plenty to talk about and, better yet, savor.

A cake that arose from a tribute they wanted to pay to the Marquise de Sevigne, Marie de Rabutin, a woman admired for her writings and her passionate love for chocolate , she dedicated her life to spreading this beloved food based on sugar and cocoa. 

Some versions of the story say that she had a type of mental disorder and in 1671, writing a letter, she declared that chocolate was an obsession in her life.

In the same letter she says that "thanks to having eaten a piece of chocolate a day during her pregnancy, she could end up having a child as black as the devil ," in defense of some dark-skinned lovers she had had.

Well, we love the marquise, because she was a worthy inspiration for creating this dessert. An improved version of the marquise cake appeared in 1960, and whiskey was added to the recipe.

FACT: “Marquise” is used to refer to this type of dessert and preparation with a lot of chocolate.

3 TIPS for making a Marquise Cake at home

We want to be ambassadors for Marquise Cake, for people to try it and go crazy, then our family will ask us to please prepare this unique recipe for them, and we can ask for anything in return, and they'll give it to us; emerging victorious from this chocolate moment.

Important! To make this recipe a success, I'll tell you a few key points to keep in mind so you can't go wrong.

1. The butter: Before starting the preparation, melt a little butter in the pot where you'll later melt the chocolate. Then, cut the chocolate into small pieces and add it. Be careful with this because if you put everything together, the chocolate is likely to burn.
2. The meringue: You can choose to make any meringue you like best. Here are the recipes for two meringues that work well in this dessert: Swiss meringue or Italian meringue . Be careful here, because if you make the meringue in a double boiler, it's important to make sure the sugar is completely dissolved before you begin beating.
3. Once the batter is ready and the meringue is formed, here's a trick for baking the meringues to prevent them from burning on the first try: Bake them with the oven door ajar at the lowest temperature for an hour. The key to success?

This marquise cake is the dream of many, including all of us. Don't lose faith because it's not very difficult to make, and you'll love it the day you dare to make it. It's delicious! 

When you finish assembling it, I recommend that you put it in the refrigerator for a while because it is best enjoyed cold.

We read next!

Marquise cake recipe

Ingredients for a small cake

• 100 gr. of semi-sweet chocolate
• 3 eggs
• 150 gr. of butter
• 150 gr. of sugar
• 15 gr. of 0000 flour 
• 250 gr. Dulce de Milk
• 200 ml of cream
• 1 CDA. of sugar
• 1 cdita. vanilla essence
• 400 gr. of chocolate for grating and decorating

Steps to achieve a perfect marquise cake

1. Place the chocolate together with the butter and sugar in a container suitable for melting in a double boiler.
2. Beat the eggs lightly and add them to the mixture. Using a spatula, continue folding everything together with the flour.
3. Prepare a 13 or 15 cm diameter baking dish, well greased and floured, and, if possible, lined with aluminum foil. Bake in a preheated oven at 180°C.
4. At first it puffs up like a soufflé, but then it sinks and when it starts to lift off the edges it's ready.
5. Wait for it to cool before removing it from the mold or removing it with a knife.
6. Place a layer of dulce de leche, another of vanilla Chantilly cream and an Italian or Swiss meringue.