Chocolate pie with marzipan mousse

Name: Chocolate pie with marzipan mousse
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 12
Cuisine: World
Ingredients: 55 gram cocoa powder; 115 gram self-rising flour; Pinch of salt; 3 eggs; 110 gram butter on room temperature; 150 gram sugar; Optional: handful chocolate for garnishing and marzipan for decorating the sides; 50 gram sugar; 2 eggs; 350 ml heavy cream; 100 ml marzipan liqueur; 3 gelatine sheets

This sweet chocolate pie with marzipan mousse is perfect for Thanksgiving or the holidays. Recipe for 12, ready in 1 hour and 15 minutes.

1 hour 15 minutes

12 persons

Pie and cake

Chocolate pie with marzipan mousse ingredients

Recipe chocolate pie with marzipan mousse

Made by Véronique

Published at 2016-11-24, this recipe is for 12 persons and takes 1 hour 15 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

40 minutes

Time cooking

35 minutes

Total time

1 hour 15 minutes

Making a chocolate cake – 40 minutes

Start by making the chocolate cake. Whisk 110 gram butter and 150 gram sugar until fluffy, this should take only a few minutes. Pre-heat the oven to a temperature of 180 degrees celsius or 355 degrees fahrenheit.

Grease the spring form with some butter. Sieve the self-rising flour and cocoa powder into a large bowl. Add in a pinch of salt. Add the eggs 1 by 1 into the fluffy butter mixture.

Add in the flour mixture while whisking, until a smooth batter has formed. Divide the batter over the spring form. The cake will be quite thin, bake the cake for 30 minutes.

Check if the chocolate cake is done using a wooden skewer. The cake is done when the skewer stays clean. Remove from the oven and let cool off on a cooling rack.

Making the marzipan mousse – 15 minutes

Soak the gelatine leaves in cold water. Heat up 50 ml of the heavy cream in a small saucepan. Squeeze water from the gelatine leaves then dissolve them in the warmed heavy cream.

Stir until smooth using a whisk and set aside. Beat the eggs and 50 gram sugar fluffy. It will only take a few minutes for the egg yolks to become white and fluffy.

Beat the remaining 300 ml heavy cream lobed, about the same thickness as yogurt. Mix the lobed heavy cream together with the gelatine cream, marzipan liqueur and egg whites until a smooth mixture.

De-grease the bowl of the electric mixer, the easiest way to do this is by using a few drops of lemon juice and a sheet of paper kitchen towel. Beat the egg whites until stiff.

Fold them through the creamy mixture. Place the marzipan mousse into the refrigerator for at least one hour.

Finishing up the chocolate pie with marzipan mousse – 20 minutes

Melt the chocolate for the chocolate garnish. Divide the melted chocolate over the plate with cling film very thinly. Place the plate into the freezer to stiffen the chocolate.

Roll the marzipan thinly using a rolling-pin. Prevent it from sticking to the working surface by dividing some powdered sugar over it. Slice the chocolate cake into 2 thin slices.

Divide half of the marzipan mousse over one of the two slices. Place the other slice on top of it and divide the rest of the marzipan mousse over it.

Slice the thinly rolled marzipan into thin strips, decorate the sides of the cake with it. Break the thin chocolate and carefully pierce them into the cake. Enjoy!