This past week for our #worldwidewednesday family dinner we “traveled” to Venezuela. I knew it was going to be a busy week so I didn’t want to make cookies or fry anything so I looked for a cake I could make. I didn’t take my usual 5-6 photos to share (and it looks like only 1 is kinda good) but when I asked my daughter if I should blog about it she said most definietly. She took the rest to work the next day and it was gone in no time. It is quite decadent so you really only need a small slice so it shoudl serve quite a few people.
It was pretty easy to make, I did have to run to the store for the cookies but I had everything else on hand. It asked for Marie Biscuits, which I couldn’t find at my local market. I have seen them before, they are in a tube of sorts. So I opted for Biscoff cookies which I love anyway. If or when I make this again I will probably use the same, or I don’t know maybe try the Marie Biscuits to see the difference.
I will tell you they want you to set it up overnight in the fridge, I did not though mine stayed in the fridge for about 6 hours and no one complained. My husband did say he thought it was tastier the next day. I honestly didn’t notice a difference. I loved it the first night and the next day.
The recipe I used said Spectacular all caps Chocolate Marquesa Cake by Lorraine Elliott. I find that if I called it that some people would just scroll along. I was looking for a Venesuelan cake so that’s why I stopped by and made it. By me saying “no bake” I bet more people would stop and take a look.
No Bake Chocolate Marquesa Cake
A rich and decadent no bake cake that will not disappoint you or your guests
Prep Time 30 minutes mins
Course Dessert
Cuisine Venezuelan
Pudding
- 1½ cups butter room temperature
- 8.8 ounces dark chocolate melted and slightly cooled
- ½ cup powdered sugar sifted
- ⅓ cup cocoa powder sifted
- 1 14 ounce can sweetened condensed milk
- 4 large egg yolks
- 1 teaspoon vanilla
- pinch of salt
- 1 cup milk
- ½ cup kahlua optional
- 1½ packages Biscoff or Marie Biscuits
Ganache
- 5 ounces sour cream
- 5 ounces dark chocolate
- 1 teaspoon coconut oil
Chocolate pudding mixture
-
Line the base and sides of your springform pan then set aside
-
In a mixing bowl you want to beat the butter for about 10 minutes, you want it very smooth and soft. Add the melted dark chocolate and beat until smooth. Add the sugar, cocoa powder, condensed milk, egg yolks, vanilla and salt. Beat until you get a smooth and silky mixture.
-
Spread a thin layer of chocolate mixture covering the base of your springform pan. in a small dish combine the milk and kahlua if using it, then dip your cookies into this, for a few seconds. I made sure mine were soaked but didn’t fall apart in my hand. Arrange these in a single layer over the chocolate. Repeat this for a couple more layers. Making the top layer a little thicker than the others. Place in the fridge to set.
Ganache
-
Place the chocolate in a small bowl. In a small saucepan heat the sour cream on low until almost a boil. Pour the cream and coconut oil over the chocolate and cover and let sit for 5 minutes, giving the chocolate time to melt. Stir until smooth and no lumps remain. If there are any chocolate lump you can microwave for 30 seconds to help them melt. Pour this over the top of the cake and spread it all over the cake evenly, Refrigerate overnight or do as I did and serve it to your family in 6 hours, either way I don’t think you will be disappointed.
-
If there are any leftovers, store in the fridge.
Keyword Chocolate Marquesa Cake, No Bake Chocolate Cake
Like this:
Like Loading…