Marshmallow cake

12 servings
6 hours

The base of the cake is prepared according to the principle of cold cheesecake, so any chocolate cookie is suitable. I used Oreo, it's hard enough and you need a blender to grind it. The binding ingredient is melted butter, it needs very little, but the quality should be good.

We are preparing the BASIS. Chop the cookies together with the filling into small, homogeneous crumbs. Melt the oil, cool slightly and add in parts as soon as the crumb is moistened, enough. Mix well all the time so that the oil is distributed evenly.

Take a detachable shape d 16-18 cm. The ring can be immediately placed on a flat dish for serving, as convenient as you are. Put the acetate film inside/you can cut the clerical 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 damp biscuit crumbs, gently spread over the bottom and lightly knead. Cover with film or foil and place in the refrigerator to stabilize.

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

When the mass has not yet become homogeneous, but has warmed up enough, add 180 grams of dark chocolate. Continue to interfere, the heat of marshmallow will be enough to melt all the chocolate. If necessary, still heat, but most importantly, do not overheat. The mass will become almost uniform, but still airy, let it cool a little (about 40 & # 039 ;/.

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

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

Get the mold out of the refrigerator and pour the mousse onto the base, level a little wobbling, you don't need to tap so as not to lose airiness. Cover and place in the refrigerator until the mass sets (at least 2 hours), can be left overnight.

We are preparing GANASH. Pour the remaining fatty cream 100 gr into a thick-bottomed saucepan, heat well, but prevent it from boiling. Remove from the stove, pour bitter chocolate 60 grams, stir intensively with a silicone spatula. Rubbing a little against the bottom until the mass becomes homogeneous.

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

Therefore, the cake already needs to be obtained in advance and released from the shape and film from the sides. Pour 2/3 of the ganache onto the cake, spread it over the surface with a spatula, make sweats and attach the marshmallow decor, pour the rest thinly on top. You can serve almost immediately, or remove it to the refrigerator before serving.