Marquesa Recipes

VENEZUELAN CHOCOLATE MARQUESA

Venezuelan Chocolate Marquesa image

This Venezuelan Chocolate Marquesa is easy to make and totally scrumptious! This NO-FUSS dessert loves to show up on holidays, celebrations and gatherings. It can be completely prepared ahead of time.

Provided by Oriana Romero

Categories Dessert

Time 8h30m

Number Of Ingredients 10

Ingredients

2 cups unsalted butter, (softened (460 g - 4 sticks))
1/4 teaspoon salt
1 1/2 cup sweetened condensed milk ((435 g))
1 1/2 cup powdered sugar ((180 g))
3/4 cup unsweetened natural cocoa powder ((75 g))
1/2 cup milk (, divided (120 ml) (I used chocolate milk) (see notes))
1/2 teaspoon pure vanilla extract
7 oz Maria cookies ((200 g - 1 pack))
1/2 cup dark chocolate for drizzling, melted ((100 g) (optional))
1 1/3 cups slivered almonds, (crushed (optional))

Steps:

Using an electric hand mixer or a stand mixer, beat butter and salt until creamy on medium-high speed, about 10 - 15 minutes. NOTE: Beating the butter for a long time is the secret for the cream to does not taste buttery.
Add the condensed milk slowly; mix until well incorporated, 2 minutes. Then add the powdered sugar; continue mixing until incorporated and creamy, about 2 - 3 minutes. And then add the chocolate powder and mix until you have a homogeneous and fluffy mixture, about 2 more minutes. Finally, add 2 tablespoons of milk and vanilla extract; mix to incorporate. NOTE: If your cream is too stiff, add 1 - 2 more tablespoons of milk.
Line a 9-Inch nonstick springform pan with parchment paper.
Spread evenly 1 /4 of the chocolate cream on the bottom of the mold.
Place the remaining milk in a bowl. Dip the Maria cookies (2 at the time) in the milk for 2-3 sec. NOTE: This is just a quick dip; don't over soak the cookies, or the cake will not have a good texture.
Place a layer of cookies on top of the chocolate cream. Continue alternating cream and cookies until you finish all the cookies. It will be about 4 layers. Finish with cream on top.
Cover the mold with plastic wrap and refrigerate for 8 hours or overnight.
When ready to serve, loosen the Marquesa from the pan's sides by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
If desired, decorate the Marquesa. Take a handful of crushed almonds and carefully press them around the cake, then drizzle with melted chocolate.
Serve. NOTE: I recommend leaving the Marquesa a room temperature for 5 -10 minutes before serving so the cream soften a little.

Nutrition Facts : Calories 595 kcal, Carbohydrate 45 g, Protein 8 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 96 mg, Sodium 109 mg, Fiber 4 g, Sugar 38 g, TransFat 1 g, UnsaturatedFat 17 g, ServingSize 1 serving

MARQUESA

Marquesa image

Make and share this Marquesa recipe from Food.com.

Provided by Lauren D

Categories Dessert

Time 1h5m

Yield 1 pie

Number Of Ingredients 6

Ingredients

1 1/2 cups of crushed Oreo cookies
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 ready-to-use chocolate graham wafer pie crust

Steps:

Mix all ingredients together, except crushed Oreo cookies, with an electric mixer on medium speed.
After thoroughly mixing ingredients add crushed cookies and stir into batter with spoon until well mixed.
Pour into pie crust.
Bake at 350°F until center is almost set or 40 to 45 minutes.
Cool and refrigerate.

Nutrition Facts : Calories 3716, Fat 237.7, SaturatedFat 111.4, Cholesterol 871.8, Sodium 3386.8, Carbohydrate 355.2, Fiber 8.3, Sugar 252.3, Protein 57.2

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