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Marjolaine Cake

Marjolaine Cake prepared dish

Marjolaine cake is a classic french dessert featuring layers of almond meringue, rich chocolate ganache, and a creamy buttercream. This elegant cake is perfect for special occasions and offers a delightful combination of textures and flavors.

This recipe is french style, dessert, scaled for 8 servings, with 30 min prep and 45 min cook.

Prep: 30 min · Cook: 45 min · Total: 75 min · Serves: 8

Quick cooking notes

  • Core ingredients include vanilla extract, unsalted butter, almond flour, egg whites.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1 tbsp vanilla extract
  • 1 cups unsalted butter (softened)
  • 1 cups almond flour
  • 4 large egg whites
  • 200 g dark chocolate (chopped)
  • 1 cups powdered sugar
  • 1 cups granulated sugar
  • 1 cups unsweetened cocoa powder
  • 1 cups heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk the egg whites until soft peaks form, then gradually add granulated sugar while continuing to whisk until stiff peaks form.
  3. Gently fold in the almond flour and cocoa powder until just combined.
  4. Spread the meringue mixture evenly onto the prepared baking sheets and bake for 25-30 minutes until set and lightly golden.
  5. While the meringue is baking, heat the heavy cream in a saucepan until just simmering, then pour it over the chopped dark chocolate in a bowl and let it sit for a few minutes before stirring until smooth.
  6. In another bowl, beat the softened butter and powdered sugar until light and fluffy, then add the vanilla extract and mix well.
  7. Once the meringue layers have cooled, carefully peel them off the parchment paper and place one layer on a serving platter.
  8. Spread half of the chocolate ganache over the first meringue layer, then add a layer of buttercream on top.
  9. Repeat the process with the second meringue layer, finishing with the remaining chocolate ganache on top.
  10. Chill the cake in the refrigerator for at least 2 hours before slicing and serving.

Nutrition (per serving)

  • Calories: 350
  • Protein: 5 g
  • Fat: 25 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Sugar: 20 g
  • Sodium: 80 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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