CHOCOLATE MARSHMALLOW CAKES RECIPE - (4.3/5)
Provided by á-13856
Number Of Ingredients 22
Steps:
- 1. In large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until creamy. Add vanilla, beating well. Add egg yolks, one at a time, beating well after each addition. 2. In a large bowl, combine flour, cocoa, and salt; sift. Gradually add to butter mixture, beating until combined. Form dough into 6-inch disk wrap in plastic, and chill for 1 hour. 3. Preheat oven to 325 degrees. Lightly grease 2 baking sheets. 4. On a lightly floured surface, roll dough to 1/4 inch thickness. Using a 3 1/2-inch round cutter, cut dough into 16 rounds, re-rolling dough as necessary. Place rounds on prepared baking sheets, and bake for 8 minutes. Let cool on pan for 1 minute. Remove from pans, and cool completely on wire racks. 5. Cut chocolate marshmallows using a 3 1/2 inch round cutter. Cut each marshmallow in half lengthwise to make 2 circles. Sandwich each marshmallow round between 2 cookies. 6. Place on a wire rack with parchment paper underneath. Slowly pour half the melted chocolate coating over sandwiches. Use a small offset spatula or a knife to smooth tops and sides of chocolate. Let stand for 115 minutes to allow to harden. Pour remaining chocolate over sandwiches smoothing top and sides again. Let stand until chocolate has hardened completely. Marshmallow Directions: 1. Lightly spray a 9x2-inch baking pan with nonstick cooking spray. Lightly dust with cocoa; set aside. 2. In a small bowl, combine gelatin and 1/2 cup cold water; set aside. In a separate small bowl, combine cocoa and boiling water; set aside. 3. In a small saucepan, combine sugar, corn syrup, and remaining 1/2 cup cold water over medium-high heat, stirring constantly, until sugar is dissolved. Cook, without stirring,until a candy thermometer reaches 240 degrees. 4. In the bowl of a heavy-duty stand mixer, beat egg whites, vanilla, chocolate extract, and salt on high until stuff peaks form. In a separate bowl, combine gelatin mixture, cocoa mixture, and hot syrup mixture. Beat on the highest speed until mixture is thick and tripled in volume, about 4 minutes. (A hand mixer will NOT work.) Fold in egg white mixture. Spread mixture evenly into prepared pan. Sprinkle top with sweetened ground chocolate. 5. Refrigerate for 2 hours, or until set. Cut marshmallows using a 2 inch square cutter. NOTE: These marshmallows are great for making s'mores.
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