For an extra layer of flavor, consider brushing the baked puff pastry strips with a simple syrup infused with hazelnut liqueur before assembling the Marjolaine. If you don't have ground hazelnuts or almonds, you can toast whole nuts and grind them yourself using a food processor. Be sure to use good quality chocolate for the ganache, as it will make a significant difference in the final flavor of the dessert. When folding in the whipped cream, be gentle to avoid deflating it, which will result in a lighter and more airy filling.
Marjolaine
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PREP TIME35 mins
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COOK TIME10 mins
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TOTAL TIME3 hrs 45 mins
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SERVING10 People
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VIEWS12
A symphony of textures and flavors, this decadent dessert reimagines the classic layered cake with crisp puff pastry, rich chocolate ganache, and nutty cream. It's like a chocolate lasagna's sophisticated cousin, perfect for wowing your guests.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol72 mg
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Fiber3 g
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Protein8 g
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Saturated Fat18 g
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Sodium116 mg
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Sugar20 g
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Fat43 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02
StepOn a lightly floured surface, roll puff pastry to 13x13 inches square. With a sharp knife, trim to 12x12 inches. Cut into 3 equal strips, 4x12 inches. Poke each strip several times with a fork. Arrange on prepared baking sheet. Sprinkle with finely chopped hazelnuts. (20 minutes)
03
StepBake in preheated oven for 8 to 10 minutes, or until puffed and golden. Allow to cool completely on the baking sheet. If the strips are uneven after baking, trim them gently with a serrated knife, using a sawing motion, to ensure even layers. (30 minutes)
04
StepMelt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring constantly, until smooth. Remove from heat and cool to room temperature. (15 minutes)
05
StepIn a large bowl, beat together cream cheese, brown sugar, and cold brewed coffee until smooth and creamy. Gently blend in the cooled melted chocolate. Fold in ground hazelnuts and ground almonds until well combined. (10 minutes)
06
StepIn a separate large bowl, whip heavy cream until stiff peaks form. Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten it, then quickly but gently fold in the remaining whipped cream until no streaks remain. Be careful not to overmix. (10 minutes)
07
StepSpread 1/3 of the chocolate cream filling evenly onto one puff pastry strip. Top with the second puff pastry strip and spread with another 1/3 of the filling. Place the final puff pastry strip on top and spread with the remaining filling. (15 minutes)
08
StepRefrigerate the Marjolaine for at least 3 hours, or preferably overnight, to allow the layers to set and the flavors to meld. (180 minutes)
09
StepBefore serving, use a serrated knife and a gentle sawing motion to cut the Marjolaine into 10 even slices. Serve chilled and enjoy! (5 minutes)
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Aidan Gutmann
Jun 20, 2025A truly amazing recipe. Thank you so much!
Lenny Weimann
May 25, 2025This recipe is a showstopper! My guests were so impressed, and it wasn't nearly as difficult to make as it looks.
Connie Kessler
May 24, 2025The combination of the flaky pastry, rich chocolate, and nutty cream is divine. I'll definitely be making this again!
Shannon Dooley
May 23, 2025I found that chilling it overnight really made a difference in the texture and flavor. Highly recommend following that step!