Marquesa Recipes

VENEZUELAN CHOCOLATE MARQUESA

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.

MARQUESA

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.