Marshmallow cake

Step-by-step cooking

1. Step 1:

   

   The base of the cake is prepared according to the principle of cold cheesecake, so any chocolate cookies will do. I used Oreo, it's tough enough and you'll need a blender to grind it. The binding ingredient is melted butter, it needs quite a bit, but the quality should be good.

2. Step 2:

   

   Preparing THE FOUNDATION. Cookies together with the filling are crushed into a fine, homogeneous crumb. Melt the butter, cool slightly and add in parts as soon as the crumb is moistened, enough. Mix well all the time so that the oil is evenly distributed.

3. Step 3:

   

   Take a split form d 16 - 18 cm. The ring can be immediately placed on a flat serving dish, as it is convenient for you. Put the acetate film inside / you can cut the stationery corner, we will not heat the mold /, this will make it easy to remove the cake from the ring, and the sides will remain beautiful. Pour in the wet crumbs of cookies, gently spread over the bottom and lightly flatten. Cover with foil or foil and put in the refrigerator for stabilization.

4. Step 4:

   

   Preparing the CHOCOLATE MOUSSE filling. We put marshmallows in a spacious bowl and start warming them in the microwave in short pulses of 20 seconds. As soon as the marshmallow began to melt, pour in 100 ml of cream, continue to warm up with pulses, stirring each time. /Instead of cream, you can use milk, berry juice /.

5. Step 5:

   

   When the mass has not yet become homogeneous, but has warmed up enough, add dark chocolate 180 gr. Keep stirring, the marshmallow heat will be enough to melt all the chocolate. If necessary, reheat it, but most importantly, do not overheat. The mass will become almost homogeneous, but still airy, let it cool down a little / about 40&039;/.

6. Step 6:

   

   In the meantime, beat 300 ml of cold cream to soft peaks, it's about 4 minutes, the time may vary, depends on the mixer. The bowl or bowl must be clean and dry, otherwise the cream may not be whipped. Take from 33%, less fatty ones will not work for whipping.

8. Step 7:

   

   In 2-3 steps, add the chocolate mass to the cream. Stir gently so as not to lower the cream. As soon as the marble pattern appears, add the rest of the chocolate, mix gently until smooth.

9. Step 8:

   

   Get the mold out of the refrigerator and pour the mousse on the base, smooth it out a little shaking, no need to tap, so as not to lose airiness. Cover and put in the refrigerator until the mass solidifies / at least 2 hours/, you can leave overnight.

10. Step 9:

    

    Cooking GANACHE. Pour the remaining 100 grams of heavy cream into a saucepan with a thick bottom, heat well, but do not let it boil. Remove from the stove, pour 60 g of bitter chocolate, mix intensively with a silicone spatula. Rubbing a little on the bottom until the mass becomes homogeneous.

11. Step 10:

    

    The finished ganache is bright, with shine. Let it cool down a little and thicken, it happens quickly enough.

12. Step 11:

    

    Therefore, the cake must already be taken out in advance and freed from the mold and film from the sides. Pour 2/3 of the ganache on the cake, spread it over the surface with a spatula, make streaks and attach the marshmallow decor, pour the rest thinly on top. You can serve it almost immediately, or put it in the refrigerator before serving.