Chocolate Marquesa (Venezuelan Marquesa de Chocolate)

Marquesa de Chocolate is one of the favourite desserts of the Venezuelan table. And although it is not considered a Venezuelan original, the Creole version is unique. This no-bake chocolate dessert is made up of layers of cookies or biscuits alternated with a rich homemade chocolate pudding, which then requires refrigeration to be served as a dessert for special days. Marquesa is not considered a traditional Venezuelan sweet, however, it has been present on their table since the first decade of the 20th century. The first records of what we know today as "marquesa" in Creole cuisine ("Creole" referring to those of Spanish or French descent) are always made of chocolate. These desserts are an inheritance of the French version called marquise au chocolat, which arrived in the country during the government of former president Antonio Guzmán Blanco (1829-1899). As far as the French marquise, some sources point to a German origin, when Prince Luitpold (1821-1912) ordered the royal cook named Rottenhoffer to make a special dessert, given his weakness for chocolate. The recipe quickly became very popular and in no time reached the hands of French cooks, who incorporated eggs into the mix. However, another version (published on the Spizzicainsalento page) associates the marquise dessert with the French aristocrat Marie de Rabutin-Chantal, Marquise de Sévigné (1626 -1696), which would debate the German origin theory and date the dessert even older. Whatever history your follow, it is clear that in the beginning, the recipe for a marquise did not include any type of biscuit or cookies.

½ cup sugar
1/3 cup cocoa powder
¼ cup cornstarch
3 cups whole milk
4 egg yolks
½ cup chocolate chips
2 (10 oz) pkg Maria cookies or other butter cookies
½ cup milk, for soaking cookies

Grease a 9" springform pan and set it aside.

In a small bowl, mix sugar, cocoa powder, and cornstarch.

Add milk to a medium saucepan. Beat the yolks with a fork and add them to the milk. Add the sugar mixture. Mix well with a wooden spoon and turn on the stove. Stir constantly.

Once it starts to boil, lower the heat, and keep stirring. Cook for about 3 more minutes. Remove from the heat and add chocolate chips. Stir.

Working quickly, soak Maria cookies in the milk, just for a second on each side. Place a layer of cookies on the bottom of the pan.

Pour a third of the pudding and spread evenly. Add another layer of cookies and pudding. You'll have 3 layers in total.

If desired, crumble a few cookies and sprinkle them on top.

Cover the pan and refrigerate for at least 4 hours, or overnight.

To serve, loosen the sides of the pan with a kitchen knife or spatula. Pop open the latch and remove the sides.

Makes 12 servings.