Marquesa de chocolat

It’s snowing, snowing, snowing. Winter shows itself from its most beautiful side. What a timing. We have about 20cm of snow, which is a lot! Snow? What is she talking about you may think if you come from Maine or Finland for example. But hey, I am happy with what we have, and since snow had been on the scarce side for the latest years (excluding last year) I am happy the moment snow powders the surroundings with a magic calmness and stays for more than a few days. This year, I am sure, we will have white Christmas.

I finally made it! I tried a German version of Valerias Marquesa de chocolat, a Venezuelan equivalent of German Kalter Hund. The picture above on a green sheet is my version of the cake, and the other picture is of the real Venezuelan Marquesa du chocolat. I will post both versions of the recipe here, they just differ slightly. Valeria: despite my difficulty to find maria cookies here, the cake was a real hit. We enjoyed it on a cold dark Sunday together with dear friends. Everybody started licking their fingers after dipping them into bits and pieces of leftover chocolate on the plate.

Valerias recipe

Ingredients:

• 2 packets of maria cookies (about 250g per packet)
• 350 g milk chocolate (you can choose something a little darker if preferred)
• 1 can of condensed milk (the standard can here has 397 g)
• Some milk for soaking the cookies (you can add some brandy or rum to the milk if you’d like)
• 200 g of butter

Directions:
Heat the chocolate, butter and condensed milk in a pot until it is all smooth and homogeneous. Now here it’s your call: you can either make a large marquesa in a rectangular glass pan, or you could choose to make individual marquesas in small round glass containers. Start with a chocolate layer, then a layer of the maria cookies previously soaked in milk for about 5 seconds per side, continue until you have chocolate on the top.

Optional: add sliced almonds between layers and make an spread some for decorating the top.

The German version

• 5oo g  spelt shortbread ( I used Alnatura spelt shortbread)
• 250 g semi sweet chocolate
• 100 g milk chocolate
• 400 ml condensed milk (10% fat)
• some milk
• 200 g  butter
• sliced almonds

Directions:

See above.

Source: Valeria via email

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