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Marquesa de chocolate

Name: Marquesa de chocolate
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Venezuelan
Ingredients: 150 g dark chocolate; 125 g butter; 100 g icing sugar; 2 tbsp cocoa powder; 200 ml double cream; 250 ml whole milk; 1 tsp vanilla extract; 300 g plain tea biscuits; 20 g grated chocolate

Marquesa de chocolate: no-bake chocolate icebox cake with milk-dipped biscuits

Features:Vegetarian Make ahead Kid friendly

Cuisine:

Venezuelan

In Caracas homes the marquesa is the cake you make for a birthday when nobody wants to switch on the oven: plain tea biscuits dipped in vanilla milk and stacked with a rich chocolate cream, then chilled until it slices like a torte. Older recipes fold in raw egg yolks; this one uses whipped cream instead, so it is safe for everyone. The usual mistake is soaking the biscuits too long, so the cake slumps. Chef's tip: dip each biscuit for one second, then let the cream do the softening overnight.

Total time: 35 min
Difficulty: easy
Serves: 8

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Ingredients

Serves8

5 ½ oz dark chocolatechopped
4 ½ oz buttersoft
3 ½ oz icing sugar
2 tbsp cocoa powder
¾ cup double creamcold
1 cup whole milk
1 tsp vanilla extract
10 ½ oz plain tea biscuits

To decorate

⅔ oz grated chocolate (optional)

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What you'll need

Loaf tin

Spices & pantry

Fresh ingredients (3)

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Method

0/6 done

Step 1: Melt 5 ½ oz dark chocolate in a bowl over barely simmering water, stirring, until smooth. Let it cool until just warm.
5 min
Step 2: Beat 4 ½ oz butter and 3 ½ oz icing sugar until pale and fluffy, then beat in 2 tbsp cocoa powder and the melted chocolate.
5 min
Step 3: Whip ¾ cup double cream to soft peaks and fold it into the chocolate mixture until no streaks remain.
5 min
Step 4: Line a 22 × 12 cm loaf tin with cling film. Mix 1 cup whole milk and 1 tsp vanilla extract in a shallow dish.
2 min
Step 5: Dip 10 ½ oz plain tea biscuits one at a time in the milk for a second and lay a single layer in the tin. Spread with a thin layer of chocolate cream. Repeat, finishing with cream, about 5 layers in all.
12 min
Step 6: Cover and chill for at least 6 hours, or overnight, until firm. Turn out, peel off the film and scatter with ⅔ oz grated chocolate.

Nutrition per serving

Calories: 460 kcal
Protein: 6 g
Carbs: 42 g
Fat: 30 g
Fibre: 2 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does marquesa de chocolate take?: About 35 minutes in total: 30 minutes to prepare and 5 minutes to cook.
How many people does it serve?: 8 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?: Yes. It has no meat or fish.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of butter?: The same weight of ghee or coconut oil (for frying and most baking).
What can I use instead of icing sugar?: Caster sugar, same amount.

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