This is the main content.
Marquesa de Chocolate with Raspberry Surprise
Recipes
Marquesa de Chocolate with Raspberry Surprise
8 servings
5 hours, 30 minutes total (Active 30 minutes)

Ingredients

For raspberry filling
  • 1 lemon, for juice
  • 1 (12 oz) package frozen raspberries
  • 1 tablespoon cornstarch
  • ¼ cup sugar
  • Quart zip-top bag
For chocolate pudding
  • 6 large eggs
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 ⅔ cups whole milk
  • 1 ⅓ cup heavy cream
  • 1 ¼ cups dark chocolate morsels (8 oz)
  • Plastic wrap
For cookie layers
  • 1 tablespoon unsalted butter
  • 2 cups whole milk
  • 48 round Maria (vanilla biscuit) cookies (12 oz)

Steps

  1. Make raspberry filling
    1. Juice lemon (2 tablespoons). Combine all ingredients in small saucepan on medium. Cook 4-5 minutes, stirring to break up the raspberries, until mixture thickens. Strain sauce, removing seeds (yield about ½ cup ).
    2. Let stand 30 minutes to cool; place in zip top bag (if using).
    Make chocolate pudding
    1. Separate eggs, reserving whites for another use. Whisk egg yolks, sugar, cornstarch, and vanilla in medium bowl until smooth. Place milk and cream in medium saucepan on medium and bring to a simmer. Whisk 1 cup milk mixture slowly into egg mixture, then whisk egg and milk mixture into saucepan with warm milk.
    2. Cook 2–3 minutes over low heat, whisking constantly, until mixture thickens and is 165°F. Remove from heat; whisk until chocolate is melted and pudding is well blended. Strain mixture through fine mesh strainer into medium bowl; press plastic wrap onto surface. Place pudding bowl into larger bowl of ice water and refrigerate 1–1 ½ hours until set and 40°F. (yield 5 ½ cups)
  4. To assemble
    1. Coat 9-inch springform pan with butter. Place milk in shallow dish or bowl. Soak cookies in milk, 12 at a time, about 5 seconds until they absorb some milk, but are not completely saturated.
    2. Arrange 12 cookies in bottom of pan to form even layer, breaking cookies to fill space if needed. Top with 1 ¼ cups of pudding and spread to evenly cover cookies. Repeat with another layer of cookies and pudding.
    3. Cut corner off zip-top bag of raspberry filling; pipe filling evenly over pudding, then top with 2 more layers of cookies and pudding.
    4. Cover with plastic wrap and refrigerate 4 hours (or overnight). Dust with cocoa powder and top with raspberries, if desired. Serve.

Amount per ⅛ recipe serving: Calories 730, Total Fat 45g, Sat Fat 23g, Trans Fat 1g, Chol 200mg, Sodium 330mg, Total Carb 78g, Fiber 7g, Sugars 45g, Protein 14g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 40%