Recipe courtesy of Lorena Garcia
Chocolate Marquesa Cake
Getting reviews...
- Level: Intermediate
- Total: 3 hr 45 min (includes cooling and chilling times)
- Active: 50 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1851
- Total Fat
- 118 g
- Saturated Fat
- 67 g
- Carbohydrates
- 174 g
- Dietary Fiber
- 17 g
- Sugar
- 109 g
- Protein
- 24 g
- Cholesterol
- 289 mg
- Sodium
- 491 mg
This is one of the first desserts I learned how to make with my grandmother. I remember her melting the chocolate and knowing a marquesa was being made. The marquesa is a no-bake dessert made with layers of honey grahams and delicious chocolate mousse. It is a Venezuelan-style tiramisu, with notes of espresso and cocoa.
- Level: Intermediate
- Total: 3 hr 45 min (includes cooling and chilling times)
- Active: 50 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1851
- Total Fat
- 118 g
- Saturated Fat
- 67 g
- Carbohydrates
- 174 g
- Dietary Fiber
- 17 g
- Sugar
- 109 g
- Protein
- 24 g
- Cholesterol
- 289 mg
- Sodium
- 491 mg
Ingredients
Chocolate Mousse:
Espresso Soaking Liquid:
Assembly:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the mousse: Combine the condensed milk and butter in a double boiler until melted. Stir in the chocolate until melted. Take off the heat, then whisk in the egg yolks, and set aside to cool to room temperature. Whip the cream in a stand mixer fitted with the whip attachment to medium peaks.
- Add to the cooled chocolate and whisk to combine.
- Whip the egg whites and powdered sugar in the cleaned stand mixer bowl with the cleaned whip attachment to stiff peaks. Fold the egg whites into the chocolate mixture until combined. Refrigerate for 30 minutes.
- For the soaking liquid: Mix the coffee, heavy cream, whole milk, granulated sugar and coffee liqueur in a medium bowl. Set aside.
- For the assembly: Arrange a perfect layer of graham crackers on the bottom of a 3-quart, 9-by-13-inch baking dish (you will have to cut some to make the edges fit). Spread 3 cups of the chocolate mousse evenly over the layer of crackers. For the next layer of graham crackers, dip each one twice in the soaking liquid. Arrange a perfect layer of soaked graham crackers on the chocolate mousse.
- Repeat the steps 3 to 4 more times, making sure that the last layer is chocolate mousse.
- Smooth the top. Cover with plastic wrap and refrigerate overnight or for at least 2 hours.
- Remove the plastic wrap and dust the the marquesa with cocoa powder. Add to serving dishes and garnish each with fresh berries and mint.
