MOIST CHOCOLATE MARSHMALLOW CAKE


Chocolate Marshmallow Cake, otherwise known as Penguin Cake – too wet chocolate wipe doused with tea+rum blend, marshmallow garnish and mystery idiot proof chocolate coat.

Chocolate Marshmallow Cake, otherwise known as Penguin Cake, is one of my main 3 most loved cakes. I got the formula from my dear cousin D. from 2pots2cook.com years prior when we were simply young ladies figuring out how to cook. I made it so often as far back as that I can't significantly recall.

The cake comprises of chocolate wipe which is drenched with tea+rum blend to make it very sodden. It is finished with marshmallow topping (not utilizing locally acquired marshmallows) and a Secret Foolproof Chocolate Glaze.


Ingredients
CHOCOLATE SPONGE:
  • 2 cúps all-púrpose floúr
  • 2 tsp baking powder
  • 1/3 cúp cocoa powder
  • 1 cúp or 1 1/2 stick bútter or margarine 190 g
  • 1 cúp súgar
  • 4 large egg yolks
  • 1 cúp milk
  • 1 1/4 cúp tea + 2-3 Tbsp rúm
  • MARSHMALLOW TOPPING:
  • 4 large egg whites
  • 1 1/2 cúp súgar

CHOCOLATE GLAZE:
  • 3 1/2 oz chocolate 100 g, I úsed 43%
  • 3 1/2 oz margarine or vegetable fat 7 Tbsp; 100 g

Instrúctions
  1. CHOCOLATE SPONGE: In a bowl, combine floúr, baking powder and cocoa powder. Set aside.
  2. Mix bútter and súgar úntil flúffy. Add, one by one, 4 egg yolks. Beat in milk.
  3. Add floúr mixtúre. Mix júst úntil incorporated (do not overmix).
  4. Poúr into greased and floúred 9x13" (23x33 cm) cake pan and bake for 18-20 minútes in preheated 350 F (175 C) oven.
  5. Combine tea with rúm and poúr over hot cake.
  6. Next steps …

Fúlly recipe : kitchennostalgia.com

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