Does this look yummy? Well…It’s yummy!!
Chocolate Marquesa is a very common dessert in Venezuela. Best of all, doesn’t require baking. It is a common to see it on birthdays, holidays or gatherings with friends. Really, I do not need an excuse to make it. My whole family loves it. Even my little ones. And since it’s egg-free is safe for Vicky to eat.
This dessert has many variations: coffee, coconut, strawberries, etc.. On this occasion I used almonds. I also added crushed almonds between layers, this is totally optional, to give it a crunchy touch.
- 2 cups of unsalted butter 4 sticks
- 11/2 cup of condensed milk
- 11/2 cup of powdered sugar
- 1/2 cup milk
- 1/2 teaspoon of almond essence
- 3/4 cup cocoa powder
- 1 pack of "Galletas Maria" 7oz, Sugar Cookies
- 2 cups of chocolate milk
- 1 1/3 cups od slivered almonds crushed
With an electric mixer cream the butter for 15-20 minutes. This is the secret for the cream to does not taste buttery.
Continue beating . Add the condensed milk slowly . When everything is well incorporated add the powdered sugar. Then milk and almond essence . Finally add the chocolate and mix until you have a homogeneous cream.
Line a 9-Inch nonstick bakeware springform pan with parchment paper.
Place a layer of cream on the bottom of the mold.
Dip the cookies (2 at the time) in the chocolate milk for 2 sec (this is just a quick dip; don't oversoak or the cake will not have a desired texture).
Place a layer of cookies on top of the cream. Continue alternating cream and cookies until complete the mold. Finish with cream.
Refrigerate for 8 hours or overnight.
Unmold the cake and place over a serving plate. Leave it out for 10 to 15 minutes for the cream to soften a little.
Decorate. Take a handful of crushed almonds and carefully place them around the cake. Add melted chocolate over using a piping bag.
Serve at room temperature.