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This decadent No Bake Chocolate Biscuit Cake (marquesa de chocolate) is made with condensed milk and drizzled with ganache for an easy & elegant dessert. Closeup of the cut cake

No Bake Chocolate Biscuit Cake

This decadent No Bake Chocolate Biscuit Cake (marquesa de chocolate) is made with condensed milk and drizzled with ganache for an easy & elegant dessert

Course Dessert
Cuisine Venezuelan
Prep Time 25 minutes
Total Time 25 minutes
Servings 8

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

  1. Melt the chocolate on a double boiler or in 30 second bursts in the microwave 

  2. Using a mixer, beat the butter on medium speed until creamy. Clean the sides of the bowl with a spatula 

  3. Slowly add the condensed milk and vanilla

  4. Finally, pour the melted chocolate and mix until combined

  5. Spread the chocolate mixture to cover the entire surface of your dome or semi-circle domes 

  6. 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

  7. 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

  8. 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

  1. Place the chopped chocolate into a large bowl

  2. Heat the cream in the microwave until hot 

  3. Pour the cream into the chocolate and wait for 2 minutes for the hot cream to melt the chocolate

  4. Mix with a spoon until creamy

  5. 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

  6. If you'd like, add some sprinkles and freeze for 10 minutes or until set

  7. Keep in the freezer before serving 

  8. Enjoy!

Recipe Notes

This recipe can be made in a 8x8" square baking pan or in a 6 inch cake pan. 

Cake should be kept in the freezer just before serving 

Nutrition Facts
No Bake Chocolate Biscuit Cake
Amount Per Serving
Calories 36
% Daily Value*
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.