The cake consists of 4 air layers, covered with melted ganache and baked marshmallow crisp. The cake is preparing pretty Simple and does not require baking. Layers of whipped cream stained cocoa, go well with a delicate cream of marshmallows. Basis this simple puff cake is made up of Graham crackers – incredibly popular american cookies. It fits perfectly for breakfast and is often used for cooking various desserts. And although cookies are unlikely to be found in an ordinary store, it Easy to cook on your own. Share with friends: 
Time: 2 hours. a plus hardening time Difficulty: easy Servings: 6 – 12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 115 gr. milk chocolate, finely chopped
- 2.5 tbsp. fat cream
- 24 marshmallows
- 3 tbsp. l cocoa powder
- 3 tbsp. l powdered sugar
- 16 Graham Chocolate Crackers
- Butter, for greasing a baking sheet
Recipes with similar ingredients: shortbread cookies, chocolate milk, cocoa, cream, marshmallows
Recipe preparation:
- Preheat the oven with the top fire on.
- Make ganache: pour chocolate into a small bowl. AT bring a small saucepan to a low boil 0.5 tbsp. fatty cream; pour them on chocolate and leave for 5 minutes. Shuffle up homogeneous mass; let cool.
- Grease a baking sheet with butter, put on it 15 marshmallows and bake in the oven for 30 seconds. – 1 minute. until they toasted and not covered with bubbles; put aside so that they have cooled down. In a large cup, mix 1 tbsp. heavy cream cocoa powder and icing sugar and beat them with a mixer at medium speed until formation of hard peaks, 1 – 2 min.
- In a medium-sized bowl, mix the remaining 1 tbsp. fat cream and toasted marshmallows; beat with a mixer at medium speed until formation of hard peaks, 1 – 2 min. (it’s okay if small pieces of marshmallows will remain in whipped cream).
- Cover a rectangular shape 23 cm. * 13 cm. With cling film, leaving a 10 cm film margin on the long sides. At the bottom of the mold, 1 lay out Graham crackers, breaking off them if necessary pieces of the required size. Spread half of the whipped on top cream with marshmallows. Pour 2 tbsp. l chocolate ganache and lay out 1 more layer of crackers on top.
- With the next layer, distribute half the chocolate whipped cream, pour 2 tbsp. l ganache and again cover with a layer of crackers. Put the rest of the whipped cream with marshmallows, pour 2 tbsp. l ganache and cover with another layer of cookies. Distribute from above the remaining chocolate whipped cream, and watering them 2 tbsp. l ganache lay on top of the last layer of crackers.
- Fold the previously left indentation over the crackers. cling film and gently squeeze them. Refrigerate 6 hours or all night. Remaining cookies (approximately 1.5 pcs.) put in a bag with a fastener and rub it with a rolling pin until small crumbs. Remove the remaining ganache in the refrigerator.
- 1 hour before serving, preheat the oven with the top on by fire. Microwave the remaining ganache until liquid consistency. Grease a baking sheet with butter. Cut the remaining 9 marshmallows marshmallows in half (parallel to flat sides) and place them with slices down on a baking sheet in a tight rectangle 3 * 6 (marshmallows should touch each other). Bake 30 sec. – 1 min. until they are fried and covered bubbles. Let the marshmallows and ganache cool for about 1 hour.
- Turn the cake onto a dish and discard the cling film. In advance cooked crumb crumbs with pressing movements distribute on its sides. Pour onto the top of the cake ganache and spread it in a thin layer, allowing a little drain on to the sides.
- Remove with a large metal spatula from the pan in one piece. toasted marshmallows and lay them on top of the cake.
