Chocolate Marchesa Recipe

Chocolate Marchesa: A refined bain-marie baked dessert, rich and smooth, perfectly paired with fresh strawberry sauce.

Have you ever wanted a dessert that feels elegant, rich, and unforgettable from the very first bite?

The first time I made Chocolate Marchesa was for a special dinner… and I still remember how everyone fell in love with its smooth, creamy texture. It’s one of those desserts that looks sophisticated but is surprisingly achievable. And the contrast with fresh strawberry sauce? Simply magical.

Let’s see how to make Chocolate Marchesa.

Elegant Chocolate Traditional Vegetarian

Chocolate Marchesa

Chocolate Marchesa is a refined Italian dessert baked in a bain-marie, rich and creamy, served cold with fresh strawberry sauce.

Prep: 30m Cook time: 1h Total time: 1h 30m Servings: 4 servings Cuisine: Italian Category: Desserts

by Recipe by Donato Paolino Published on 3 October 2025

Ingredients

• Dark chocolate 250 g
• Butter 250 g
• Sugar 130 g
• Flour 100 g
• Eggs 4
• Strawberry sauce 400 ml
• Warm milk as needed
• Butter and flour for pan

Tools

• Fluted mold
• Whisk
• Bowls
• Saucepan
• Oven
• Serving plate

Instructions

1. Whisk egg yolks with sugar until pale and fluffy
2. Melt chocolate with a little warm milk and mix in the flour
3. Add softened butter and combine well
4. Fold in whipped egg whites gently
5. Pour mixture into a buttered and floured mold
6. Bake in bain-marie at 200°C (392°F) for about 1 hour with lid slightly open
7. Let cool completely
8. Dip mold in hot water, unmold and serve with strawberry sauce

Nutritional values (per serving)

Calories
520 kcal

Fat
35 g

Carbohydrates
42 g

Protein
7 g

Sugar
28 g

Fiber
3 g

Sodium
120 mg

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Chef’s Tips

Bain-marie cooking

This technique ensures a smooth and creamy texture. Keep the water at a gentle simmer to avoid overcooking the edges.

Chocolate quality

Use at least 70% dark chocolate for a richer and more refined flavor.

Cooling time

Patience is key. Let the dessert cool completely—ideally refrigerate it for a few hours before serving.

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