This decadent No Bake Chocolate Biscuit Cake (Marquesa de chocolate) is made with condensed milk and drizzled with ganache for an easy & elegant dessert
Decadent No Bake Chocolate Biscuit Cake
How gorgeous are these mini cakes? Not only do they taste delicious, but they’re super easy to prepare. Imagine tasty layers of creamy chocolate and biscuits topped with shiny ganache and golden stars. They’re literally, the bomb.
Now that the Holiday celebration is upon us, I try to find easy recipes that look gorgeous and elegant without spending all day in the kitchen, because let’s face it, during the Holidays who was time for that?
Hungry yet?
Basically, this No Bake Chocolate Biscuit Cake is a Venezuelan “Marquesa de Chocolate” (Chocolate Marquise) with a few bells and whistles 😉
Usually made in a rectangular baking pan and served in pieces. This dessert is a staple in every Birthday party.
My grandma makes it in a cake shape using a springform pan. She has a pet peeve about serving cakes in a Pyrex. According to her, it’s not a proper way to serve desserts.
You can add nuts, crushed cookies, caramel, or any other ingredient you may like. Some people add coffee to the chocolate, others add rum. Today I made mine with pure vanilla extract.
For this No Bake Chocolate Biscuit Cake I used a silicone dome mold. But if you don’t have one don’t run to the store and buy it, just use any mold you have at home. And yes, even a glass rectangular pan will do. I won’t tell my grandma, promise 😉
The Marquesa de Chocolate only requires chocolate, butter, La Lechera Condensed milk, biscuits (vanilla cookies), vanilla and milk. Pretty easy right?
To achieve success remember to use quality ingredients. Use dark semi or bitter-sweet chocolate, avoid chocolate chips, pure butter, and of course, Sweetened Condensed Milk.
I hope you can try this delicious No Bake Chocolate Biscuit Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
No Bake Chocolate Biscuit Cake
Ingredients
For the Chocolate Biscuit Cake
- 1 can La Lechera Sweetened Condensed Milk
- 1 cup Unsalted Butter (2 sticks) at room temperature
- 8 oz Bittersweet Chocolate chopped
- 1 teaspoon Pure Vanilla Extract
- 12-15 Digestive Biscuits such as Maria cookies
- 1/2 cup Milk
For the Chocolate Ganache
- 8 oz Bittersweet Chocolate chopped
- 4 oz Heavy Cream
- Sprinkles optional
Instructions
For the Chocolate Biscuit Cake
- Melt the chocolate on a double boiler or in 30 second bursts in the microwave
- Using a mixer, beat the butter on medium speed until creamy. Clean the sides of the bowl with a spatula
- Slowly add the condensed milk and vanilla
- Finally, pour the melted chocolate and mix until combined
- Spread the chocolate mixture to cover the entire surface of your dome or semi-circle domes
- Soak 3-4 digestive biscuits in milk for 5 seconds (don't let them in the milk too long or they'll become mushy). Break the apart with your fingers and add on top of the chocolate
- Cover with some more chocolate cream, repeating the cookie and chocolate layer 2 more times. Freeze the molds for 4-6 hours or until firm
- Unmold the domes and unite top and bottom to create a sphere or ball. Roll with your hands to smooth them out. Freeze for 15 minutes in a sheet pan lined with parchment paper
For the Chocolate Ganache
- Place the chopped chocolate into a large bowl
- Heat the cream in the microwave until hot
- Pour the cream into the chocolate and wait for 2 minutes for the hot cream to melt the chocolate
- Mix with a spoon until creamy
- Place a cooling rack on top of a cookie sheet (to catch any drippings). Pour ganache on top of each ball to cover the entire surface. Shake the rack to release the excess chocolate
- If you'd like, add some sprinkles and freeze for 10 minutes or until set
- Keep in the freezer before serving
- Enjoy!
Notes
Nutrition
You may also like:
Crunchy No Bake Chocolate Peanut Butter Bars
No Bake Hazelnut Cheesecake Parfaits With Candied Hazelnuts
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