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

Chilling Time 6

Total Time 6 25

Servings

Calories 420kcal

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

US Customary - Metric

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

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