Cool marshmallow mousse cake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the base, lightly brush the springform pan with oil. Roughly chop the chocolate and place in a bowl. Melt over a warm water bath. Melt the butter and let it cool slightly. Put the biscuits in a freezer bag, close the bag tightly and crush the biscuits finely with a cake roll, a bottle or the bottom of a cooking pot.

2. 2

   Drink: cold beer

3. 3

   For the chocolate balls, stone and roughly chop the dates. Finely chop the chocolate. Melt half over a warm water bath or in the microwave at 600 watts for about 1 minute. Puree the rest of the chopped chocolate with the dates, oil and cocoa using a hand blender.

4. 4

   Stir in liquid chocolate. Chill the mixture for about 30 minutes.

5. 5

   For the cream, heat milk in a saucepan. Add marshmallows and dissolve over medium heat while stirring continuously. Stir in lemon juice. Remove from the heat and let it cool down.

6. 6

   In the meantime, form approx. 15 balls from the date mass and chill again. Whip the cream with the whisks of the mixer until stiff and fold into the marshmallow cream. Smooth the cream on the biscuit base, spread the chocolate balls evenly on the surface and press them in to different depths.

7. 7

   Chill the cake overnight. Remove the marshmallow pie from the edge with a small moistened knife. Remove the edge of the mould and serve the pie finally, finally. Make it taste really good.