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"It's similar to chocolate lasagna, but with puff pastry. If you have the time, it's quite the masterpiece. Don't worry, puff pastry isn't that hard to work with - just be gentle with it."
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3 h 45 m servings 545 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 43 g
  • 66%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  2. On 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 hazelnuts.
  3. Bake in preheated oven for 8 to 10 minutes, or until puffed and golden. Allow to cool. If not equal in size, trim with a serrated knife, using a gentle sawing motion.
  4. Melt chocolate in a bowl over barely simmering water, stirring constantly, until smooth. Cool to room temperature. In a large bowl, beat together cream cheese, brown sugar and coffee until smooth. Blend in melted chocolate. Fold in ground hazelnuts and almonds. In a large bowl, whip cream until peaks form. Fold 1/3 of the whipped cream into the cheese mixture, then quickly fold in remaining whipped cream until no streaks remain.
  5. Spread 1/3 of filling on a strip of puff pastry. Repeat layers. Refrigerate for 3 hours, or until set. With a serrated knife, cut into 10 slices using a gentle sawing motion.



Excellent!!! I made it even easier by using puff pastry shells instead of sheets, then topped with whipped cream and a strawberry. My guests loved it!

I enjoyed this recipe lots and have to admit it took just a bit more work than I anticipated. The filling was scrumptious but only 4 stars because I never had marjolaine before so not sure if it...

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