Venezuelan Chocolate Marquesa Recipes
VENEZUELAN CHOCOLATE MARQUESA
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
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
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- Venezuelan Arepas. It’s not a true trip to Venezuela without classic arepas. These corn cakes are crispy on the outside and tender on the inside and filled with all things delicious.
- Cachapas (Venezuelan Corn Pancakes) Cachapas are sweet pancakes made from fresh corn batter loaded with corn kernels. Just like American pancakes, cachapas may be topped with butter, cheese, and a variety of jams and spreads.
- Venezuelan Black Beans. Beans are another staple in Venezuelan cuisine. It’s a common side dish to many entrees, including the country’s national dish, the pabellon criollo (more on this later).
- Venezuelan Cheese Sticks (Tequenos) Tequenos are just like mozzarella sticks, only 10 times better. This popular Venezuelan finger food involves a stick of queso blanco covered in dough and baked or fried to perfection.
- Venezuelan Chicha (Rice and Milk Drink) Time for a refreshment! What better way is there to cool you down on a hot summer day than with a glass of cold drink?
- Pabellon Criollo (Venezuelan Meat, Rice, and Beans) I’ve mentioned pabellon criollo in passing, and now it’s time to discuss what this dish is all about.
- Venezuelan Chicken Salad. Venezuelan chicken salad isn’t your typical leafy salad. In fact, it doesn’t contain leafy greens at all. Instead, you get a mix of shredded chicken and mashed avocados.
- Venezuelan Guasacaca (Avocado Sauce) Guasacaca is a creamy sauce made of mashed avocados. Sounds familiar? Yup, the guasacaca is the Venezuelan version of guacamole!
- Venezuelan Chicken Pot Pie. Chicken pot pie is a delicious comfort food sure to turn a frown upside down. It’s called polvorosa de pollo in Venezuela, and I must admit, their version is better.
- Venezuelan Pasticho. It’s Venezuela’s lasagna, and it’s extraordinarily amazing. The layers of al dente lasagna noodles and bolognese sauce are already amazing, but the pasticho has more to offer.
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