Marjolaine Multilayered Chocolate Cake Recipe

Name: Marjolaine Multilayered Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole almonds; 1 cup confectioners' sugar; 2 cups creme fraiche; 15 ounces bittersweet chocolate, preferably Lindt or Tobler brand, broken into pieces; 8 large egg yolks; 1 cup granulated sugar; 1/2 cup unbleached flour; 2 1/2 cups milk; 1 1/4 cups unsalted butter; 1 cup hazelnuts; 3/4 cup granulated sugar; 10 large egg whites; 1/4 cup unbleached flour; 2 cups pastry cream; 1 tablespoon pure vanilla extract; 1 tablespoon rum; 2 cups pastry cream; 2 cups praline powder

Servings: persons

1 cup whole almonds
1 cup confectioners' sugar
2 cups creme fraiche
15 ounces bittersweet chocolate, preferably Lindt or Tobler brand, broken into pieces
8 large egg yolks
1 cup granulated sugar
1/2 cup unbleached flour
2 1/2 cups milk
1 1/4 cups unsalted butter
1 cup hazelnuts
3/4 cup granulated sugar
10 large egg whites
1/4 cup unbleached flour
2 cups pastry cream
1 tablespoon pure vanilla extract
1 tablespoon rum
2 cups pastry cream
2 cups praline powder

1
Preheat the oven to 300 degrees.
2
Oil a baking sheet with a light vegetable oil.
3
Spread the almonds on another baking sheet and bake until fragrant and light brown, about 10 minutes.
4
Remove from oven and let cool.
5
Combine the nuts and sugar in a heavy-bottomed saucepan.
6
Cook, stirring constantly, over medium heat until the sugar begins to melt.
7
The mixture will go through several stages, from a dry blend to one where the sugar forms little bubbles the size of peas.
8
Continue cooking, stirring constantly so all of the sugar clinging to the almonds melts, until the mixture turns dark brown and syrupy and the nuts make a popping sound.
9
The whole process will take about five minutes.
10
Quickly pour the mixture onto the oiled baking sheet.
11
The mixture will harden to give almond brittle.
12
When the praline is cool, break it into pieces.
13
Grind it to a fine powder in a food processor.
14
(Praline can be made weeks in advance and refrigerated or frozen in an air-tight container.)

3479

kcal

Calories

244

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup whole almonds, 1 cup confectioners' sugar, 2 cups creme fraiche, 15 ounces bittersweet chocolate, preferably Lindt or Tobler brand, broken into pieces, and more.

Yes, Marjolaine Multilayered Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Marjolaine Multilayered Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions