Chocolate marquise is a cake or dessert that does not have much difficulty, although it is true that it requires some preparation time because you have to make the base and dry meringue. However, it should be noted that the meringue can also be purchased apart if they prefer. It is also important to highlight that it is not carries flour, so if the rest of the ingredients are suitable for celiacs, it is gluten free. Likewise, a portion of 100 g provides 360 kcal. It is not the healthiest dessert in the world, but it is exquisite! Therefore, in recipesgatis the recipe of the Marquise de Chocolate cake passed them to know how to prepare. If they do it, I can assure you that it is delicious!
| 🚻 10 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make chocolate marquise: |
| 150 grams of butter 200 grams of chocolate in bar 5 egg yolks 5 egg whites 100 grams of sugar (½ cup) 300 grams of dulce de leche 500 grams of milk cream 60 grams of sugar 1 teaspoon of vanilla essence ingredientes for the Swiss meringue: 120 grams of sugar 2 egg white |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make chocolate marquise:
1. Derret the 150 grams of butter and the 200 grams of chocolate cut in a pot in the water bath.
2. Apart, we beat 5 egg whites to the point of snow. Then, little by little, we incorporate 100 g of sugar to form the clear meringue.
3. Already removed from the water bath, with the warm mixture of butter and chocolate, add 5 yolks and mix until homogenizing the preparation of the mass of the chocolate marquise cake.
4. Add in batches and with enveloping movements the clear merengued. The first part will mix it energetically to equate consistencies.
5. We place the mixture in a 24 cm diameter mold, lined with baking paper. Then, bake the dough at about 170 ° C, for approximately 20 minutes. To unmold it is advisable to wait for the preparation to cool.
6. The base of the chocolate marquise is cold, we decorate it covering the surface with the dulce de leche. This step is simpler if done with pastry manga, although it can also be incorporated with spatula.
7. Apart, we beat the milk cream together with the sugar and the essence of vanilla. Thus, we form a chantilly cream. We will find the optimal point when picos can be formed and they do not fall.
8. We place the whipped cream in a pastry bag with curly beak and decorate the chocolate marquise cake on the dulce de leche that we previously incorporated.
9. Now, we go with the last step of the recipe, which is the preparation of the Swiss meringue. To do so, we mix in a pot the 2 egg whites and the remaining 120 g of sugar.
10. We put the mixture to the fire without the flame touching the pot or, better, we put it in the water bath. We constantly remove until dissolving the grains of sugar, remove and beat until it takes merengue consistency and it is sustained so that when the bowl does not fall.
11. When ready, we introduce the meringue in a pastry bag and extend it on a baking sheet lined with baking paper. We can shape a tube or extend a layer simply. Then, we bake at very low temperature, about 100 ° C until completely dry.
12. To finish the decoration of this chocolate marquise, we place the dry meringue chopped on the cream. And ready! We can already enjoy this delicious cake or serve it for a birthday, or any other celebration. The preparation is long, but it is not complicated and the result is incredible. And to try different versions, encourage yourself to make a white chocolate marquise following the same steps but with this type of chocolate.
