Description
A soft chocolate cake is soaked in tea, topped with marshmallow, and covered in a perfect chocolate glaze for a dessert delight.
Ingredients
Scale
CHOCOLATE SPONGE:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/3 cup cocoa powder
- 1 cup or 1½ stick (190 g butter or margarine)
- 1 cup sugar
- 4 large egg yolks
- 1 cup milk
- 1¼ cup tea + 2–3 Tbsp rum
MARSHMALLOW TOPPING:
- 4 large egg whites
- 1½ cup sugar
CHOCOLATE GLAZE:
- click the link above for the recipe
Instructions
CHOCOLATE SPONGE:
- In a bowl, combine flour, baking powder and cocoa powder. Set aside.
- Mix butter and sugar until fluffy. Add, one by one, 4 egg yolks. Beat in milk.
- Add flour mixture. Mix just until incorporated (do not overmix).
- Pour into greased and floured 9×13″ (23×33 cm) cake pan and bake for 18-20 minutes in preheated 350 F (175 C) oven.
- Combine tea with rum and pour over hot cake.
MARSHMALLOW TOPPING:
- Beat egg whites until stiff peaks form. Add sugar and beat some more.
- Put mixture over double boiler and cook, stirring, for about 4-5 minutes. The mixture should be hot, but egg whites shouldn’t curdle.
- Pour the mixture over cake and smooth the surface with spatula. Let cool.
CHOCOLATE GLAZE:
- Melt chocolate and vegetable fat. Pour over cake. Let cool.
- Category: Cake, Chocolate