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 Chocolate Cake with Marshmallows Recipe
I offer a recipe for an amazing pie dough, which has an unusual taste. I have never used marshmallows as an additive in the dough. The result was a pleasant surprise, tender and at the same time pleasantly viscous, melting in the mouth dough, and the presence of black currant gives this cake a touch of sourness. If you are interested, please visit!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Dough:
Cream:
Filling:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Dough:
Cream:
Filling:
Instructions
  1. Cut the marshmallows into small pieces. I used pink marshmallows, but you can have white, white-pink, but not chocolate, because the presence of excess chocolate in the dough violates the proportion of dry and wet ingredients.
    Cut the marshmallows into small pieces. I used pink marshmallows, but you can have white, white-pink, but not chocolate, because the presence of excess chocolate in the dough violates the proportion of dry and wet ingredients.
  2. Prepare the dough for the pie. Beat butter at room temperature with sugar using a mixer for 5 minutes.
    Prepare the dough for the pie. Beat butter at room temperature with sugar using a mixer for 5 minutes.
  3. Add the egg, beat well again.
    Add the egg, beat well again.
  4. Then pour in the sifted flour, soda, cocoa powder, vanilla sugar, mix with a spatula.
    Then pour in the sifted flour, soda, cocoa powder, vanilla sugar, mix with a spatula.
  5. Combine the resulting mass with marshmallows, the dough turns out to be viscous, not liquid, it falls down a slide with a spoon.
    Combine the resulting mass with marshmallows, the dough turns out to be viscous, not liquid, it falls down a slide with a spoon.
  6. Cover the bottom of the split mold with baking paper or a silicone mat. If you use baking paper, I recommend smearing it with a small amount of vegetable oil. I have a square shape of 20x20 cm, you can not take a large round shape. And so, we distribute the finished dough according to the form.
    Cover the bottom of the split mold with baking paper or a silicone mat. If you use baking paper, I recommend smearing it with a small amount of vegetable oil. I have a square shape of 20x20 cm, you can not take a large round shape. And so, we distribute the finished dough according to the form.
  7. Prepare the egg white mass from the cooled eggs, beat it with sugar until firm peaks.
    Prepare the egg white mass from the cooled eggs, beat it with sugar until firm peaks.
  8. Black currant (I have frozen, I did not defrost it) is mixed with starch. I tried baking a pie with fresh berries, delicious, but I liked the frozen one - whole berries do not flatten. And so, we spread the black currant on the dough and distribute the proteins over the entire surface of the cake. Bake in a preheated 180 C oven for 20 minutes, and then under the upper grill for 2 minutes to get a "tan" on the protein cream. If the tip of the protein has acquired a "tan" during the baking process, there is no need to bake it further. Cool the finished cake in the form very well! The cake should rest, cool well at room temperature.
    Black currant (I have frozen, I did not defrost it) is mixed with starch. I tried baking a pie with fresh berries, delicious, but I liked the frozen one - whole berries do not flatten. And so, we spread the black currant on the dough and distribute the proteins over the entire surface of the cake. Bake in a preheated 180 C oven for 20 minutes, and then under the upper grill for 2 minutes to get a "tan" on the protein cream. If the tip of the protein has acquired a "tan" during the baking process, there is no need to bake it further. Cool the finished cake in the form very well! The cake should rest, cool well at room temperature.
  9. When the cake cools down, cut it into pieces. The pie, in my opinion, has an unusual taste - you take a bite, and it combines the lightness and viscosity of marshmallows, black currant berries give a juicy sourness and it's amazing that the pie, in the presence of marshmallows, is soft and airy!
    When the cake cools down, cut it into pieces. The pie, in my opinion, has an unusual taste - you take a bite, and it combines the lightness and viscosity of marshmallows, black currant berries give a juicy sourness and it's amazing that the pie, in the presence of marshmallows, is soft and airy!
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