Chocolate Marquis Cake, in my opinion, is the Summer Cake…. layers of rich chocolate mousse, delicious biscuit, and roasted crunchy nuts, what more do you want??!!
This cake is not only finger licking decadent and luxurious but also the easiest cake to make in the world! Back at home we make this cake almost on a monthly basis and no summer party is complete without a Chocolate Marquis Cake… and did I mentioned is a complete hit with the kids??
And if you’re #glutenfree no worries, because this cake is also delicious with any vanilla or crunchy #glutenfree biscuits, so there is no excuse to miss out in this fabulous cake!
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- 160 gr 74% Dark Chocolate
- 1 Ltr full fat milk + more for dunking the biscuits
- 300 gr Rich Tea biscuits
- 135 gr white sugar
- 2 Tbsp unsalted butter
- 4 Free range yolks
- 1/2 tsp vanilla extract
- 3 Tbsp corn starch dissolved in some milk
Melt the chocolate and butter in a bowl over boiling water. When melted set aside to cool down
In a pot add the milk, sugar and vanilla and leave to war up in a medium heat until the milk starts to froth
Add the chocolate, egg yolks and corn starch, mix constantly for approx 8 minutes until the chocolate has thickened. Set aside to coll down
In a tray start to build the layers of biscuits and chocolate by dunking the biscuits in milk and placing them on the tray. Build the layers until finishing all the ingredients leaving some chocolate for the top.
Finish the cake with a layer of chocolate and sprinkle some roasted almond flakes, or crunched pistachios or even grated chocolate.
Cover the tray with cling film and place in the fridge over night.
This cake has a shelf life of approx 1 week, if it lasts that long in the fridge 🙂
Copyright of Morella Velázquez - Mi Terruño Food - www.miterrunofood.co.uk - All rights reserved
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