No Bake Chocolate Biscuit Cake (Marquesa de Chocolate)

This no bake chocolate biscuit cake, also known as Marquesa de Chocolate, is a rich and creamy Venezuelan dessert made with layers of cookies, chocolate, and condensed milk.

Course Dessert

Cuisine Venezuelan

Keyword condensed milk dessert, marquesa de chocolate, no bake chocolate biscuit cake, no bake chocolate dessert, Venezuelan dessert

Prep Time 25

Chilling Time 6

Total Time 6 25

Servings servings

Calories 420kcal

Author Tiffany Bendayan

Ingredients

For the Chocolate Biscuit Cake

1 can Condensed Milk
1 cup Unsalted Butter (2 sticks) at room temperature
8 oz Bittersweet Chocolate chopped
1 teaspoon Vanilla Extract
12-15 Digestive Biscuits such as Maria cookies
1/2 cup Milk for dipping

For the Chocolate Ganache

8 oz Bittersweet Chocolate chopped
1/2 cup Heavy Cream
Sprinkles optional

US Customary - Metric

Instructions

For the Chocolate Biscuit Cake

Melt the chocolate using a double boiler or in 30-second intervals in the microwave until smooth. Let cool slightly.
In a bowl, beat the butter until creamy.
Add the condensed milk and vanilla extract, mixing until smooth.
Add the melted chocolate and mix until fully combined.
Spread a layer of the chocolate mixture into your mold or pan.
Quickly dip cookies in milk (do not soak) and layer over the chocolate.
Repeat layers of chocolate and cookies until finished.
Cover and refrigerate for at least 6 hours or until firm.

For the Chocolate Ganache:

Place chopped chocolate in a bowl.
Heat cream until hot (not boiling).
Pour over chocolate and let sit for 2 minutes.
Stir until smooth and glossy.
Pour over chilled cake and spread evenly.
Decorate with sprinkles if desired.

Notes

Do not soak cookies too long, or they will become mushy.
Use high-quality chocolate for the best flavor.
This cake tastes better the next day after chilling.
Can be made in a springform pan, loaf pan, or square dish.
Store in the refrigerator for up to 4 days or freeze for up to 1 month.

Nutrition