Chocolate Marquise

Chocolate Marquise

Made by the Pastry Chef Sol Arceo

If you are a chocolate lover, you are going to adore this recipe. It is decidedly exquisite!


Chocolate base:

– 1 Egg

– 100gr Brown sugar

– 50gr Oil

– 50gr Milk

– 100gr Flour

– 30gr Unsweetened cocoa

– 5gr Baking powder


– 200gr Dark chocolate

– 300gr Milk cream

– 50gr Creamed butter

– 100gr Sugar


Chocolate base:

  1. Place the egg, the oil, the milk and the brown sugar in a bowl. Mix well.
  2. Add the flour, the cocoa and the baking powder.
  3. Place in an 18cm diameter mold prepared with vegetable spray.
  4. Cook in a medium preheated oven at 160 ° C until firm. Let it cool down.


  1. Chop the dark chocolate.
  2. Bring the cream and sugar to a boil. Pour over the chopped chocolate and let it rest for 5 minutes to dissolve.
  3. Mix until you have a chocolate cream. Let the temperature drop down.
  4. Add the creamy butter and emulsify.
  5. Place inside the mold, on the chocolate base.
  6. Refrigerate for 4 hours.
  7. Unmold and decorate with shaved chocolate or sprinkled cocoa

The marquise can be flavored by adding citrus zest, some liquor, toasted and chopped dried fruit to the mixture.

SOL ARCEO studied professional Bakery and Pastry at the Gato Dumas School, works as a Pastry teacher and provides delicious cakes & amp; chocolates at special events. She specializes in cake decorating, avant-garde chocolate, French pastry and nutrition. Follow Sol on Instagram and Facebook.

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