Marshmallow cake

Cooking method

1. Step 1:

   

   The base is made like a no-bake cheesecake crust, so any chocolate cookie will do. I used Oreos, which are quite firm, so you'll need a blender to grind them. The binder is melted butter — you need very little, but it should be good quality.

2. Step 2:

   

   Making THE BASE. Grind the cookies, filling and all, into a fine, even crumb. Melt the butter, cool it slightly, and add it bit by bit — as soon as the crumbs are moistened, that's enough. Stir well the whole time so the butter is evenly distributed.

3. Step 3:

   

   Use a springform pan 6–7 inches (16–18 cm) across. You can set the ring right on a flat serving plate, whatever's convenient. Line the inside with an acetate cake collar (you can cut up a clear plastic document sleeve — we won't be heating the pan); this lets you slip the cake out of the ring easily and keeps the sides looking neat. Add the moist cookie crumbs, spread them evenly over the bottom, and press lightly. Cover with plastic wrap or foil and chill in the fridge to set.

4. Step 4:

   

   Making the CHOCOLATE MOUSSE filling. Put the marshmallows in a roomy bowl and start heating them in the microwave in short 20-second bursts. As soon as the marshmallows begin to melt, pour in 100 ml of cream and keep heating in bursts, stirring each time. (Instead of cream, you can use milk or berry juice.)

5. Step 5:

   

   While the mixture isn't fully smooth yet but is good and warm, add the 180 g of dark chocolate. Keep stirring — the heat of the marshmallows will be enough to melt all the chocolate. Reheat briefly if needed, but above all don't overheat it. The mixture will become almost smooth but still airy; let it cool a little (about 40°F/40°C-ish — just lukewarm).

6. Step 6:

   

   Meanwhile, whip 300 ml of cold cream to soft peaks — about 4 minutes, though the time varies by mixer. The bowl must be clean and dry, or the cream may not whip. Use cream of at least 33% fat; anything lighter won't whip.

7. Step 7:

   

   Fold the chocolate mixture into the cream in 2–3 additions. Stir gently so you don't deflate the cream. As soon as a marbled pattern forms, add the rest of the chocolate and gently fold until uniform.

8. Step 8:

   

   Take the pan out of the fridge and pour the mousse onto the base. Level it by gently tilting the pan — don't tap it, so you don't lose the airiness. Cover and refrigerate until the mousse sets (at least 2 hours), or leave it overnight.

9. Step 9:

   

   Making the GANACHE. Pour the remaining 100 g of heavy cream into a heavy-bottomed saucepan and heat it well, but don't let it boil. Take it off the heat, add the 60 g of bittersweet chocolate, and stir vigorously with a silicone spatula, rubbing it a bit against the bottom, until the mixture is smooth.

10. Step 10:

    

    The finished ganache is glossy and rich. Let it cool and thicken a touch — that happens fairly fast.

11. Step 11:

    

    So you'll want to take the cake out ahead of time and remove the ring and the side collar. Pour 2/3 of the ganache onto the cake, spread it over the surface with a spatula, make some drips down the sides, and add the marshmallow decorations; drizzle the rest thinly on top. You can serve it almost right away, or chill it until serving.