Chocolate cake with marshmallow icing

Name: Chocolate cake with marshmallow icing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 150 g Cream toffees; 100 g Fine dark chocolate (70% cocoa content); 150 g soft butter or margarine; 1 pinch Salt; 125 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 250 g Flour; 1 TEASPOON Baking Powder; 2 TABLESPOONS Cocoa powder; 130 g Whipped cream; 50 g Marshmellows of different sizes; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

150 g Cream toffees
100 g Fine dark chocolate (70% cocoa content)
150 g soft butter or margarine
1 pinch Salt
125 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
250 g Flour
1 TEASPOON Baking Powder
2 TABLESPOONS Cocoa powder
130 g Whipped cream
50 g Marshmellows of different sizes
7-10 Tbsp Fat and flour

Directions

1
Cut toffees in half. Roughly chop the chocolate and carefully melt it over a warm water bath, let it cool down. Whisk fat, salt, sugar and vanilla sugar white-creamy with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in melted chocolate. Mix flour, baking powder and cocoa, alternately stir in 100 g cream. Fold in 50 g halved toffees. Fill the dough into a greased springform pan (20 cm Ø), dust with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Remove the cake from the tin and let it cool down. For the icing, melt the remaining toffees in 30 g cream. Spread the marshmallows and icing on the cake
2
Tip: To cut the cake better, pull the knife lightly through a piece of butter before each cut
3
Waiting time approx. 1 hour