Such a cake is very convenient to prepare in the warm season, when you don't want to turn on the oven.
Chocolate cake with marshmallows turns out to be very tasty, incredibly tender, one might say airy.
The consistency of the cream and glaze is as delicate as a soufflé.
The cake is moderately sweet and holds its shape perfectly. Marshmallow acts as a sweetener and thickener in the recipe.
A wonderful cake for home tea drinking and meeting guests!
You can watch a step-by-step video recipe in my video below
Let's cook
- Pour 220 grams of milk into the pan
- Pour 60 grams or 6 tbsp. tablespoons of sifted cocoa
- Add 110 grams of butter
We put to cook on the stove.
Cook over medium heat, stirring constantly until boiling.
It is necessary that the cocoa and butter are completely dissolved, and the mass becomes homogeneous. It is better to mix the mass with a whisk.
When the mass boils, boil it for literally 5-10 seconds and remove from heat.
Pour 185 grams of marshmallows with a hot mixture.
Stir so that the mass completely envelops the marshmallows.
Wait a little for the marshmallows to begin to melt, and stirring with a whisk, stir everything until smooth.
Let the chocolate mass cool down to about a temperature of 30-40 degrees. If you don't have a thermometer, you can check the temperature by dropping a drop on your palm. If the palms are neither hot nor cold, then the temperature is right.
In a clean, dry, chilled bowl, whisk 370 grams of chilled cream with a fat content of 30–35%.
We begin to beat at the minimum speed of the mixer, gradually increasing the speed to the maximum.
Whip the cream until airy, no need to whip until the cream peaks.
Add 1-2 tbsp. tablespoons of whipped cream into the chocolate mass, and gently mix with a whisk.
Add another 1-2 tbsp. tablespoons of whipped cream, and mix with a whisk until smooth.
We do this in order to even out the temperature of the chocolate mass and cream.
Next, put all the remaining whipped cream into the chocolate mass, and mix gently with a whisk until smooth.
The cream is ready.
To soak the cookies, you need to prepare strong sweet coffee and cool it down.
Add 20 grams or 2 tablespoons to chilled coffee. spoons of cognac or brandy. Alcohol at will, who does not drink, you can not add, but then brew 20 grams more coffee.
In total, 120 grams of liquid are needed for impregnation.
To make a cake, we need 156 grams or 18 pcs. Savoyardi cookies.
Install a detachable form with acetate film on the plate.
Acetate foil can be replaced with foil cut from a baking bag, or cut strips of parchment paper.
We saturate the cookies in coffee; it is not necessary to keep the cookies soaked for a long time. The biscuits are porous and absorb the impregnation quickly.
They just quickly dipped it, turned it over, let the impregnation drain, and spread it in one layer on a plate.
Next, spread half of the cream on the cookies, and evenly level.
Next on the cream, spread the soaked cookies in one layer.
Put on the cookies, and level, the rest of the cream.
Cover the cake with cling film and put it in the refrigerator to freeze for about 2-3 hours.
When the cream hardens, prepare the icing
- to 50 grams of butter
- add 100 grams of milk
- and 25 grams or 2.5 tbsp. spoons of sifted cocoa
We mix.
Heat this mixture in a microwave oven, or in a saucepan on the stove, until hot.
Mix with a whisk until smooth. The cocoa should completely dissolve.
Pour marshmallows into the hot mass.
Pour so that the marshmallows are completely covered with chocolate and can melt. If the mass is not hot enough, it can be reheated in the microwave or on the stove with marshmallows.
Mix everything with a whisk until smooth. The marshmallows should be completely dispersed.
Let the glaze cool to a temperature of 30-40 degrees, and fill the cake with it.
We put it in the refrigerator, until the glaze solidifies completely, for about an hour.
In order to smoothly remove the film from the glaze, I pass along the glaze contour with a hot dry knife.
We release the cake from the mold, and remove the film.
We decorate the cake as you wish.
I cut the marshmallows into plates and made a flower and 2 petals out of them.
Making a cake is easy and simple, I advise you to make it!
Ingredients designed for cake size 18 x 17 cm, height 7 cm, weight 1400 grams.
The foundation
156 grams / 18 pcs. - Savoyardi cookies
Cream
60 grams - cocoa (6 tbsp. spoons)
220 grams - milk
110 gram - butter
185 gram - marshmallow
370 gram - cream fat content 30-35%
Impregnation
100g - water
6 grams - instant coffee (2 tsp. spoons)
12 grams - sugar (2 tsp. spoons)
20 grams - cognac or brandy (1-2 tbsp. spoons)
Alcohol optional, you do not need to add
Glaze
25 grams - cocoa (2.5 tbsp. spoons)
100g - milk
50 grams - butter
65 grams - marshmallow
I also recommend taking a look at the page with this recipe.
Monastyrskaya hut cake in a new way. A simple and delicious recipe without baking
Cake Chocolate girl. Preparing as easy as shelling pears
Subscribe, write comments, share with friends and do not forget to like👍- it inspires😊