{"id":40131,"date":"2023-11-01T12:18:23","date_gmt":"2023-11-01T12:18:23","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=40131"},"modified":"2023-12-15T13:55:10","modified_gmt":"2023-12-15T13:55:10","slug":"easy-marquesa-de-chocolate-no-bake-cake-from-venezuela","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/easy-marquesa-de-chocolate-no-bake-cake-from-venezuela\/","title":{"rendered":"Pastel f\u00e1cil de marquesa de chocolate sin hornear, de Venezuela"},"content":{"rendered":"\n

This marquesa de chocolate cake brings up sweet and sad memories for Maria Adela Gonzalez-Hussey, especially on Day of the Dead, beginning November 1. Making it helps her honor the memory of her father and childhood in Venezuela. Her dad died when she was very young \u2014 she was just 13 \u2014 and this was one of her favorite desserts that her mom made for their family during that time.<\/p>\n\n\n\n

Maria Adela now lives in Chicago with her own family. When her son\u2019s class at Sacred Heart<\/a> school in Chicago announced they would be celebrating Day of the Dead this year, this is the cake she volunteered to make for their feast. \u201cDia de los Muertos is traditionally celebrated in Venezuela by going to church, perhaps lighting a candle for your loved one(s), and maybe eating your loved one\u2019s food. It is not a big beautiful celebration like it is in Mexico<\/a> or Guatemala<\/a>. It is not a big, beautiful and colorful tradition filled with great food and music, but mostly a day to pray and go to church,\u201d says Maria.<\/p>\n\n\n

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\"Marquesa
It all starts with chocolate, of course. First step: Melt the chocolate and butter in a saucepan.<\/figcaption><\/figure>\n<\/div>\n\n\n

Maria, who also works at Sacred Heart as an events and engagement manager, is proud to pass on her family recipe to her three kids, who love this easy-to-make, no-bake cake. \u201cThis recipe makes me think of home: The home I lived together with my whole family in Venezuela when my dad was alive.\u201d And now it\u2019s become a part of her children\u2019s memories of home and familia. Full circle.<\/p>\n\n\n

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\"Galletas
Spread a layer of traditional Maria Galletas or Maria Cookies, which are easy to find in the Latino aisle of most grocery stores.<\/figcaption><\/figure>\n<\/div>\n\n
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\"Marquesa
Cover the layer of Maria Cookies with the melted chocolate-and-butter mixture. Repeat this layering three times, before putting the cake pan in the freezer for at least 2 hours. It\u2019s ready!<\/figcaption><\/figure>\n<\/div>\n\n\n

When did she first learn to make this family chocolate cake recipe?<\/p>\n\n\n\n

\u201cMy mom would make it all the time, and she taught my sister,\u201d she remembers. \u201cWhen I moved to the U.S. and felt a craving for it, I called my sister to share the recipe with me. My mom did tell me she sometimes changes the flavors and adds crushed peanuts or shredded coconut on top to vary its taste.\u201d<\/p>\n\n\n\n

One of the best things about this cake is that it is no-bake and easy to learn for chocolate enthusiasts of all ages. \u201cIt is a very easy recipe for kids to learn to make, so I\u2019ve let my kids make it themselves. My daughter made it for her classmates for a country project, and it was a hit!\u201d<\/p>\n\n\n\n

\"Marquesa
The marquesa de chocolate cake is chilled in the freezer for 2 hours and it\u2019s ready to serve. Everyone will love it, promises Chicago\u2019s Maria Adela Gonzalez-Hussey. Best of al, it\u2019s so easy to make.<\/figcaption><\/figure>\n\n\n\n

This is a popular dessert back in Venezuela. How is Maria\u2019s family recipe different from other versions of this traditional cake? \u201cI honestly have mostly or only had the one my mom or sister made, so I don\u2019t have anything to compare it to. I think my mom\u2019s touch of adding a splash or brandy or other liquor gives it a nice touch.\u201d<\/p>\n\n\n\n

Ready to Make This Easy Marquesa de Chocolate Cake?<\/h2>\n\n\n
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Easy Marquesa de Chocolate No-Bake Cake, From Venezuela<\/h2>\n\n
\n \t\t \t\t\tRecipe by Maria Adela Gonzalez-Hussey<\/span>\n \t\t\n
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