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!
Servings 8
Cook Time 45 minutes
Ingredients
Dough:
- 2 pieces Marshmallow
- 120 gram Butter
- 130 gram Sugar
- 1 piece Chicken egg
- 150 gram Flour
- 1/2 teaspoon Soda
- 10 gram Vanilla sugar
- 2 tablespoons Cocoa powder
Filling:
- 300 gram Black currant you can take cherry, BlackBerry
- 1/2 tablespoon Corn starch
Instructions
- 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.
- Prepare the dough for the pie. Beat butter at room temperature with sugar using a mixer for 5 minutes.
- Add the egg, beat well again.
- Then pour in the sifted flour, soda, cocoa powder, vanilla sugar, mix with a spatula.
- Combine the resulting mass with marshmallows, the dough turns out to be viscous, not liquid, it falls down a slide with a spoon.
- 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.
- Prepare the egg white mass from the cooled eggs, beat it with sugar until firm peaks.
- 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.
- 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!